Villamaria - Natural Decaf
Blueberry - milk chocolate
Altitude: 1800 MASL
Varietal: Variedad Colombia, Castillo Naranjal
Process: Natural Sugarcane Decaf
Dried for 15 days, in a temperature-controlled greenhouse finished in a mechanical dryer. This process begins with steaming of the coffee, increasing its porosity, beginning the hydrolysis of caffeine, which is usually bonded to salts and chlorogenic acid in the bean. The beans are then submerged in an ethyl acetate solvent until 97% of the caffeine is removed. Finally, steam is then used to lift residual traces of the compound. The ultimate residue which remains is ≥ 30 ppm, which is a level dramatically less than that of a banana.
Please leave a note if you need it ground.