DECAF - Torban Anfilloo | Carbon Dioxide Process

Honey | Milk Chocolate


Altitude | 1500 - 1700 MASL

Process | Natural
Decaffeination | Carbon Dioxide Process

This is a sweet, lightly floral coffee with rich chocolate biscuit undertones. Excellent as espresso, fruity and smooth, it's another great example of how much decaffeination processes have improved in recent years.

The carbon dioxide process does not use any chemical solvents. Instead it uses supercritical carbon dioxide to gently remove the caffeine until the coffee beans are 99% caffeine-free, while maintaining the bean's distinctive origin and flavour characteristics. The carbon dioxide then evaporates and is captured for re-use, leaving no chemical residue in the beans.

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