Rosa Decaf - RWANDA

The raw, unroasted coffee is moistened with water and put into a vessel where it is brought into contact with pressurised, liquid carbon dioxide. By circulation through the coffee, the carbon dioxide draws the caffeine out of the bean. In an evaporator, the caffeine precipitates out from the CO2 which, after evaporation and re-condensation, is pumped again into the vessel containing the coffee for a new cycle. When the required residual caffeine level is reached, the CO2 circulation is stopped, and the coffee is discharged into a drier where it is gently dried until it reaches the original moisture content. The coffee is then ready for roasting. The specific characteristics of the CR3 Natural Liquid Carbon Dioxide Coffee Decaffeination Process are:

• The compounds responsible for the flavour and the taste in the roasted and brewed coffee, as well as the cell structure of the green and roasted bean, are left essentially intact. This is of clear benefit in fine, high- grade coffees.

• No health risk involved since the coffee is placed in contact with only 100% safe substances – the chemically-inert (and completely evaporating) carbon dioxide, and pure water.

• The extraction solvent is all-natural – an important aspect that represents a strong selling point (“Naturally Decaffeinated”).

• Certification as Organic and Kosher by the appropriate organisations/authorities.

• A broad appeal that allows the roaster to offer a high-quality 99.9% caffeine-free decaffeinated coffee that will satisfy even the most discriminating taste.