MONTEBONITO CO2 DECAF
Altitude: 1200 - 1400 masl
Varietal: Castillo, Colombia, Caturra
Owner: more info shortly
Cup Score: 85
Roasted quite dark it is suitable for any style of preparation.
Cupping notes: heavy body, chocolate and black cherry, sweet
Let us give you some more information on the decaffeination process used for the specialty top coffees. It is quite fascinating.
Sparkling water (CO2) decaffeination process:
This process was discovered by Kurt Zosel at Max Planck Institute in 1988. Natural carbon dioxide ( which comes from prehistoric underground lakes) is combined with water to create 'sub-critical' conditions which creates a highly solvent substance for caffeine in the coffee. It is gentle, natural and organically certified process and good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.