Espresso Solea decaf., ground

Origin: Arabica beans from the highlands of South and Central America and the hillsides of Southern India. We have a bond with our coffee farmers based on a long-term partnership.

Method of decaffeination: Using only water and carbon dioxide – entirely without any chemical solvents. This is how we maintain the natural diversity of the coffee aromas.

Cultivation: Well protected under shade trees, Lebensbaum coffee beans ripen slowly.

Harvesting: Always by hand. Since there are ripe and not yet ripe coffee cherries on the coffee plant at the same time, picking by hand is especially important for ensuring top quality. For Lebensbaum coffees only ripe coffee cherries are picked.

Roasting: We roast our coffees slowly and at a moderate heat so that they can develop their full, well-balanced aroma,.