Guatemala SHB Décaféiné

Decaffeinated Guatemala SHB

Decaffeinated. The first decaffeination process dates back to the beginning of the 20th century. Many methods have been tested (sublimation, high frequency, ultrasound), but today only 3 methods are used (source; Olivier Langlois).

In this natural process, the coffee is exposed to water vapor to make the beans swell. It is then placed in a tank that can withstand pressures of more than 250 bars. Carbon dioxide is sprayed into the high-pressure chamber. As a result, the CO² binds to many compounds, including the caffeine molecule. The process is repeated several times, depending on the caffeine content of the green coffee beans. Finally, the coffee is dried in tanks using a stream of hot air.

A smooth, creamy decaf

Mild Arabica with notes of hazelnut and citrus. In addition, this type of process uses no solvents, ensuring that the aromas are preserved and the coffee’s quality remains perfect. Also available in Nespresso-compatible capsules