Decaf CO2 Special

The decaffeination method used for this particular coffee is the patented Natural Liquid Carbon Dioxide Decaffeination Process: The raw, unroasted coffee is moistened with water and contacted with pressurized, liquid CO2, which is gained from a freshwater spring in Northern Germany. By circulation through the coffee, CO2 draws the caffeine out of the bean. This process is reiterated until the required residual caffeine level is reached. Finally, the coffee is discharged into a drier where it is gently dried to about the original moisture content. Thereafter, the coffee is ready for roasting. Decaffeination with natural CO2 is a particularly gentle process, guaranteeing a high retention of aroma and taste components. Especially high-grade specialty coffees benefit from this senstive treatment. In addition, this process is all-natural and certified organic.