Description

Growing altitude: 1,000 and 1,600 m.a.s.l.

Growing region: Peru

Processing: washed and CO2 (decaffeination)

The decaffeination process starts with steaming the green coffee beans to soften its cell walls. In the next step, the coffee is taken into a high-pressure chamber filled with CO2. At that pressure, the CO2 is liquid and naturally attaching to caffeine molecules and extracting it from the bean. The caffeine is removed from the liquid CO2. When the coffee beans are taken out to normal atmospheric pressure, the CO2 evaporates. The coffee is dried and ready to be shipped to coffee roasters. About 97-99% of the coffee’s caffeine content is removed by this process. By comparison, this coffee has about the same caffeine content as milk chocolate.