Savoury notes of buttered toast, grapefruit acidity with a medium body and dark chocolate finish. This is particularly suited to the drinker who prefers their coffee black
The Swiss Water Process – Coffee Decaffeinated with Water
The Technical Information on the production of Mexican water decaffeinated coffee.
‘To prepare the beans for caffeine removal, they are cleaned and hydrated with pure, local water, the beans are then introduced to an internally developed Green Coffee Extract (GCE), and caffeine removal begins.
Caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Caffeine and GCE flow continuously through carbon filters until all the caffeine is trapped and separated from the GCE, which is refreshed so that it can be used again and again to remove more caffeine.
The process is monitored for around 10 hours and caffeine levels checked as well as time, and gauge temperature controls until the coffee is 99.9% caffeine free.’
Order today to ensure you get your Mexican Swiss water decaffeinated coffee stock secured.