Honduras SHG ( strictly high grow < 1350m altitude ) decaf beans

In this decaffeinated coffee we can smell caramel, citrus fruits, grilias. It is more suitable for preparing espresso or french press.

co2 processing: This method requires quite high costs and complex technology. Coffee beans are soaked in huge vats of water into which the caffeine is released. It is then exposed to carbon dioxide under high pressure, to which caffeine binds. The advantage of this method is the possibility of repeated use of CO2 and coffee with good taste properties.

Roasting: medium dark (espresso style, french press)

Acidity: 2/5

Aroma: 3/5

Body   : 3/5