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Decaffeinated Espresso Blend: Brazilian Magic & Indian Strength

Decaffeinated espresso combines the best of two coffee worlds: 50% premium Brazilian coffee from the well-known Cerrado and Alta Mogiana regions of Brazil, paired with 50% bold Indian Robusta.

The Brazilian portion of our decaffeinated espresso blend comes from Cemorrado Trio, an exclusive collection of fine Brazilian lots. It offers sweet, ripe fruit notes, complemented by gentle hints of hazelnut and milk chocolate. These sweet, nutty tones are perfectly complemented by the strength and richness of the Indian Robusta, which adds depth and complexity to the espresso.

Expect a harmonious blend with flavors of roasted hazelnut and caramel, rounded out by the bold, earthy notes of Indian Robusta. Although decaffeinated, this espresso promises a full-flavored experience that can be enjoyed on its own or as a perfect base for milk drinks.

How this espresso is decaffeinated

The green coffee undergoes a special decaffeination process using sugarcane. After the beans are washed and dried, their caffeine is naturally reduced. First, the coffee beans are steamed at low pressure to remove the silverskin. They are then moistened with hot water to swell and soften their cell structure. This prepares the coffee for the hydrolysis of caffeine, which is bound to chlorogenic acid salts in the coffee. The moistened coffee is then washed several times with the solvent ethyl acetate. The ethyl acetate is naturally obtained from the fermentation of sugarcane, rather than through chemical synthesis. Once the caffeine content has been reduced to the desired level, the beans are cleaned and dried to a moisture content of 10–12%.