Nicaragua CO2 Decaf

Origin: Nicaragua

How is the CO2 Decaffeination process working?

First, the green coffee beans are soaked in water which allows them to swell up and become more optimal for caffeine extraction. 

Next, the green beans are hurled into a stainless steel extraction vessel. The vessel is then sealed up. The C02 in its liquid form is then blasted into the beans at about 1000 pounds of pressure per square inch and at temperatures reaching up to 93 degrees Celsius. This high-pressure form is known as supercritical C02. 

Now, the C02, acting as a solvent, begins to suck up some water but mostly the caffeine. All the beans will need some time, about 5 to 7 hours, to have all their caffeine expunged. The next step sees the beans removed from the sealable drums, dried, and roasted. The caffeine that was removed doesn’t get thrown away, either. 

Instead, that remaining excess caffeine is recirculated and sold to companies that add caffeine to their products. The circle of caffeine is never broken! Just transferred around a bit.

The result for the green coffee beans, though, is a removal of about 97% or more of the caffeine. Some of the original naturally occurring compounds in the beans get expunged, though, and this can affect the taste. In some cases, C02 decaf can taste a bit too mild or too flat. But generally, C02 decaf beans are smoother, easier on the palate, and not overpowering.

Sensory: Cocoa, Dried Fruits

we also have 1kg bags available

we recommend this coffee for espresso