Regional Columbian decaffeinated coffee. Natural sugarcane process of decaffeination. Tasting notes of orange blossom, chocolate & malt biscuit.
The sugarcane process is considered a natural method of decaffeination, as it uses a byproduct of fermented sugar, rather than chemical synthesis. It is believed to enhance the coffee’s natural sweetness and acidity, whilst leaving its other flavour compounds intact.
Regional Columbian decaffeinated coffee. Natural sugarcane process of decaffeination. Tasting notes of orange blossom, chocolate & malt biscuit.
The sugarcane process is considered a natural method of decaffeination, as it uses a byproduct of fermented sugar, rather than chemical synthesis. It is believed to enhance the coffee’s natural sweetness and acidity, whilst leaving its other flavour compounds intact.
