Casino Mocca - Columbia - Caldono - DECAF - 200g

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Cafea de specialitate - Casino Mocca - Columbia - Caldono - DECAF - 200g

DATA PRAJIRII: 03.09.2019

cafea decofeinizata!


Greutate: 200g

Ambalat in cutie KRAFT cu ZIP + VALVA.

Note: orange zest ∙ toffee ∙ cashew


This coffee is grown in the Cauca Department of Colombia. It consists of Caturra and Castillo varietals decaffeinated locally using naturally occurring compounds. This decaf- feination process does not result in a change of the coffee flavours. If you’d like to enjoy coffee in the evenings too, this is for you.

While Brazil produces 30–35% of the world’s coffee, it is closely followed by Colombia with about 12%.The high altitude of the country, the quality oriented harvest- ing methods, and the careful management of small plantations are the reasons behind the superior quality of Colombian coffee.

The interests of local farmers are protected by the well-organized Union of Colombian Coffee Farmers. There is a definite need for such unionization, as the country is home to more than six hundred thousand farm- ers operating on small plantations, some- times smaller than just two hectares. The Andes divide Colombia into regions and have created many unique micro-climates.

Our coffee is a joint production of three smallholders from the Cauca Department of Colombia: Jesús Arial Paz, Rodolfo Mu-

ñoz and Luis Enrique Tunubala. The de- caffeination process also takes place locally in Colombia, which not only contributes to the local economy but also reduces the harmful effects that might be brought on by the increased amount of transportation and storage necessary for decaffeination in foreign territories like Canada or Germany.

The caffeine content is removed from the beans using a natural substance (ethyl-ac- etate), derived from local sugar canes, also found in in wine and raspberry. The pro- cess does not release any unpleasant flavour.

Since we are constantly looking for coffees that we can wholeheartedly recommend to people sensitive to caffeine, who drink coffee only because they love its taste, our top prior- ity has been to roast a coffee that is completely devoid of any unpleasant and bitter flavours.

Our coffees taste the best when extracted with water of the proper hardness* range.

In order to highlight the best flavour of our roasts we recommend having 5 to 10 days of resting period after roasting, but consume within two weeks of opening.


* Total hardness: 50–175 ppm CaCO3 (2.9–9.8 °d), alkalinity/buffer: 40–75 ppm CaCO3 (2.2–4.2 °d), pH: 6.5-8.0. (The SCA Water Chart) 

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