In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
Decaffeinated Coffee of Sumatra
Decaffeinated

Decaffeinated Coffee of Sumatra

Strong coffee with low acidity, fragrant and consistent.

SWISS WATER METHOD

Is a process that uses green coffee extract (GCE – Green Coffee Extract) for caffeine extraction. GCE is a solution that contains the water soluble components of green coffee, except caffeine. The process is based on the stability of the soluble components of the GCE and the gradient pressure difference between the GCE (which is poor in caffeine) and the green coffee (which is rich in caffeine). This gradient pressure causes the caffeine molecules to migrate from green coffee to GCE. Because GCE is saturated with the other water soluble components of green coffee, only the caffeine molecule migrates to the CGE; the other water soluble elements of coffee are conserved in the green coffee.

From 6,50 to 26,00

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