Silky mouthfeel with flavours of malt, walnut and golden raisin.
he process begins by immersing green coffee beans in very hot water in order to dissolve and extract the caffeine.
The water is then drawn off and passed through an activated carbon filter.
The porosity of this filter is sized to only capture the larger caffeine molecules while allowing smaller oil and flavour molecules to pass through it.
Processed by: Swiss Water
Method: Water Process