Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
RECOMMENDED PREPARATIONS: Espresso, Milk Drinks, Bialetti, Fully Automatic Machine (Bean to Cup)
CATEGORY: Basic
ROAST LEVEL: medium
CUPPING NOTES: milk chocolate, caramel and vanilla custard, high sweetness, full body
ORIGIN: Santa Maria Xalapan, Jalapa, Fraijanes, Guatemala
PRODUCERS: Association of Small Producers Jalapa
VARIETALS: Pache, Catuaí, Bourbon, Caturra
ALTITUDE: 1900 m
PROCESSING: supercritical CO2 process
OUR PREFERRED EXTRACTION: We absolutely love this coffee in our Bialetti. For best results, make sure to preheat your water before brewing.
This coffee is a blend from the Jalapa region featuring various small producers that work together with Primavera, creating the Primavera Family Blend which has then been decaffeinated in Guatemala, using the supercritical CO2 process.
Decaffeination processes using carbon dioxide (CO2) differ in their details. They all take advantage of the fact that carbon dioxide, when compressed, behaves partly like a gas and partly like a liquid, and has the property of combining selectively with caffeine. In the most widely used CO2 process, the steamed beans are bathed in the compressed carbon dioxide and the caffeine is removed from the carbon dioxide through charcoal filtering, just as it is in the water- only process. However, the flavor components remain in the bean throughout the process, rather than being soaked out and then put back in again, as they are in both the Swiss Water and the indirect solvent processes.
Since carbon dioxide is the same ubiquitous and undisputably “natural” substance that plants absorb and humans produce, and since, in most versions of the CO2 method, the flavor components remain safely in the bean throughout the process rather than being removed and put back in again, carbon dioxide methods would seem to be the decaffeinating wave of the future.
RECOMMENDED PREPARATIONS: Espresso, Milk Drinks, Bialetti, Fully Automatic Machine (Bean to Cup)
CATEGORY: Basic
ROAST LEVEL: medium
CUPPING NOTES: milk chocolate, caramel and vanilla custard, high sweetness, full body
ORIGIN: Santa Maria Xalapan, Jalapa, Fraijanes, Guatemala
PRODUCERS: Association of Small Producers Jalapa
VARIETALS: Pache, Catuaí, Bourbon, Caturra
ALTITUDE: 1900 m
PROCESSING: supercritical CO2 process
OUR PREFERRED EXTRACTION: We absolutely love this coffee in our Bialetti. For best results, make sure to preheat your water before brewing.
This coffee is a blend from the Jalapa region featuring various small producers that work together with Primavera, creating the Primavera Family Blend which has then been decaffeinated in Guatemala, using the supercritical CO2 process.
Decaffeination processes using carbon dioxide (CO2) differ in their details. They all take advantage of the fact that carbon dioxide, when compressed, behaves partly like a gas and partly like a liquid, and has the property of combining selectively with caffeine. In the most widely used CO2 process, the steamed beans are bathed in the compressed carbon dioxide and the caffeine is removed from the carbon dioxide through charcoal filtering, just as it is in the water- only process. However, the flavor components remain in the bean throughout the process, rather than being soaked out and then put back in again, as they are in both the Swiss Water and the indirect solvent processes.
Since carbon dioxide is the same ubiquitous and undisputably “natural” substance that plants absorb and humans produce, and since, in most versions of the CO2 method, the flavor components remain safely in the bean throughout the process rather than being removed and put back in again, carbon dioxide methods would seem to be the decaffeinating wave of the future.