DECAF - EL CIPRES

EL SALVADOR

As low as £8.50

Flavour notes:

Sweet and rounded with a balanced acidity, flavours of dark ferrero chocolate and hazelnut.


  • ALTITUDE - 1950 MASL
  • REGION - BÁLSAMO QUEZALTEPEC, SAN SALVADOR
  • PROCESS - CARBON DIOXIDE DECAF METHOD (CO2). NATURAL
  • VARIETY - RED BOURBON
Farm Level

Whilst it is often thought that coffees are decaffed at origin, it is actually far more common for the decaffeinating process to occur after export in consuming countries.

Carbon dioxide is combined with water to create ‘sub-critical’ conditions, which creates a highly solvent substance for caffeine in coffee. The coffee beans are ...
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