Arabica Variety: Catuai, Catucai
Altitude: 1100 masl
Processing: Co2 Decaf
Tasting notes: dark chocolate – cereals – almond
Suggested for: espresso
This process is called CO2 Method, or Liquid Carbon Dioxide Method, and Supercritical Carbon Dioxide method but it is technically known as supercritical fluid extraction. In basic terms – the supercritical CO2 acts selectively on the caffeine, releasing the alkaloid and nothing else. The CO2 acts as the solvent to dissolve and draw the caffeine from the coffee beans, leaving the larger-molecule flavour components behind.