The CO2 method is used to extract the caffeine from coffee without the use of harmful chemicals, by a process that soaks the beans for 10 hours in water, after which carbon dioxide, a 100% natural compound, is added under pressure. The beans are left to dry naturally with the carbohydrates and proteins still intact, which is what gives the coffee flavor and taste after brewing. This blend of Central and South American coffees is a medium espresso roast, smooth and rich with distinct tones of vanilla and chocolate. Nothing but caffeine is lost in the processing, and “some” might have trouble, in a taste test, identifying this as decaf. Try a shot some evening with your favorite dessert and let us know what you think.
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