Simple but surprising.
The desire not to lose the classic coffee flavor after the decaffeination process. To obtain it we used coffee with low acidity.
Three qualities expertly blended to obtain an incredible decaf. Santos, the most classic of Brazilian coffees: has a soft and full aroma, which leaves a chocolate aftertaste. Suitable for the whole day, but perfect after lunch with dessert. Colombia Supremo, very fragrant quality has unique characteristics with hints of caramel and cocoa. Usually it has a cup with a fine acidity, very full-bodied and tending to sweet. The India Parchment, robust with a fairly neutral taste, with woody notes and a slight hint of bitter chocolate.
Robusta, was discovered just in the eighteenth century in the Congo and owes its name to the particular resistance to diseases and pests. This variety is characterized by its adaptability, its growth rate and its high tolerance to temperature changes, which are much more pronounced than the Arabica. La Robusta covers 30% of world production. It is distinguished by its sour and bitter taste and is cultivated in flat areas up to an altitude of 800 meters in West Africa and in the tropical areas of Asia.
Arabica originates in the mountainous territory of Ethiopia and was first cultivated in today's Yemen. It is the most valuable quality of coffee and accounts for 70-75% of world production. It grows lush in tropical areas between 800 and 2,200 meters. This variety is more delicate than the Robusta variety, needs regular watering, while it can not stand long periods of drought, continuous rain, low temperatures and strong wind. Love the shadow of the other trees and a temperature of 20 ° C. This plant thrives in Central America and South America, but also in the eastern coasts of Africa.
Cappuccino glass or American coffee