- Roasting & Refinement
Decaffeinating and natural carbon dioxide.
Karsten Suhr
Regardless of why someone decants to decaf, one thing is certain: it is never to give up flavor. And, alongside our commitment to organic, this is precisely why we use inert* natural carbon dioxide to decaffeinate our coffee (CO2 process).
Carbonic acid (i.e. carbon dioxide) occurs naturally as a gas or when dissolved in water. It is a component of the air we breathe. It also plays a decisive role in plant photosynthesis. Recently, it was also discovered that, under certain temperature and pressure conditions, it is also an ideal extraction agent for caffeine. This now presents a completely natural method for turning regular coffee into decaf – with no chemical synthesis in sight. This is done using the green coffee before roasting and thus has no effect on aroma development, filtering properties or other characteristics. In short,
Our decaf is just as sublime
as a regular Mount Hagen with caffeine.
If it didn’t say so on the label, the flavor would never reveal a decaf’s true identity.
photo:
Lichtenford-Design
If it didn’t say so on the label, the flavor would never reveal a decaf’s true identity.
photo: Lichtenford-Design
*Latin for “inactive, motionless, idle”.
Chemically inert is a term used to described substances which, under certain conditions, do not react or only react to a negligible extent with potential reaction partners (such as air, water, starting materials and products of a reaction). (Source: Wikipedia)
