ETHIOPIA TESFA
CO2 Decaf
ESPRESSO

CUPPING NOTES

Biscuit, caramel, plum.
Sweet and fruity with slight citric acidity.

This decaffeination process uses CO2, a natural substance that has the property of combining selectively with caffeine. Green coffee beans are cleaned and moistened before exposure to pressurized CO2, opening their pores and mobilizing caffeine. Carbon dioxide circulates through the beans, drawing out caffeine, and then separated in an evaporator. The cycle repeats until desired caffeine levels are reached. Compared to other processes, the flavour components remain in the bean throughout the process, rather than being soaked out and then put back in again.