Om kaffen og dens smag
From the heights of Colombia comes this decaffeinated coffee bean. Using water, the producer has extracted the caffeine from the bean, preserving all the delicious deep flavor notes that coffee from Colombia is known for.
This bean is in my assortment because I love espresso and at the same time don't always want the caffeine. For me it is not an alternative but a full member of my regular assortment of coffee, simply because it is amazingly good!
Since the beans are grown at a relatively high altitude, they can handle a good spoonful of heat when you roast them and if you give them a long development time, you will get a beautiful and balanced flavor in a deep, dark espresso. Let the roasted beans degas for 4-6 days before using them for espresso, then they are at their best.
Green beans mean they are NOT roasted, and you have to do this yourself before you can make coffee from them!