The refined sweetness of a 100% Arabica coffee from Mexico.
A smooth and balanced coffee, delicate and light. A refined sweetness obtained by slow roasting. A coffee decaffeinated using water distillation, without chemicals, in order to respect the environment... We love the Nespresso Capsules Decaffeinato without chemical solvents !
Medium roasting to give a smooth mouthfeel.
Origin : Mexico
Variety: 100% Arabica
Decaffeination: By natural method, with water without chemical solvents
Does not contain GMOs, allergens or palm oil and derivatives
Natural methods simply refer to all processes that do not use chemical solvents. At Kabioca, we make our Nespresso Capsules Decaffeinato using water distillation, without chemicals. Water decaffeination is definitely the most time-consuming method, but also the most environmentally friendly. During this technique, the green beans are immersed in water for about ten hours. As caffeine is naturally soluble in water, the water will gradually become loaded with caffeine and thus extract almost all the caffeine of the beans. The soaking water is then passed through an activated carbon filter, which allows the caffeine to be collected. The remaining water is re-injected into the bath and this circuit is repeated until the desired caffeine concentration is obtained.
Typical of the roasting of great blends, this method releases all the aromas, to obtain a smooth and balanced coffee. The bean is medium roasted (from which it takes its name), to retain the acidic flavours while developing the bitterness.
Mexican Arabica produces a coffee with a balanced sweetness, strong aromas of dried fruit and toasted bread and chocolate notes. Moreover, Mexicans are renowned for being the pioneers of organic coffee farming.
Here is a coffee that is out of the ordinary and offers a delicate and balanced blend, with a cacao aftertaste and a slight acidity.
For us, a must-have among decaffeinated coffees !
Beware, decaffeinated coffee does not necessarily mean denatured coffee !
The decaffeination process only affects the caffeine content and not the taste and aroma. Similarly, all coffee varieties and origins retain their distinctive flavour.
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