Rinaldos Coffee - Organic Decaf - Brazil: Fazenda Londrina - Sparkling Water Process
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In line with Brazilian law, 20% of the land at Fazenda Londrina is given over to a nature reserve where indigenous plants provide a habitat for wildlife. This coupled with the social standards which have been established for the people that work the land, has led to Rainforest Alliance certification for the farm.
SPARKLING WATER DECAFFEINATION PROCESS
This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.
The process is outlined below:
1. The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.
2. After the water has been added, the beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.
3. The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.
4. This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.
5. The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.
Origin: South America/Brazil
Roasterr: Rinaldos Coffee
Delivery prices to United Kingdom
Initial collection: Rinaldo's Coffee - Kendal, Cumbria
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Tags: Aeropress, Best for Espresso, Black, Brazil, Cafetiere, Chocolate, Espresso, Filter, Fruit, Ground, Hand Picked, Letterbox Friendly, Milky, Natural Process, Nut Like, Rainforest Alliance, Recyclable Packaging, Rinaldo's Coffee, South America, Stove Top, With milk
Rinaldos Coffee: Brazil, Direct Trade - Cachoeira, Natural
Best for Espresso
Flavour notes: Deep chocolate and hazelnut notes with a strawberry finish
Rinaldos Coffee: Half-Caff: Brazil, Decaffeinated
Best for Cafetiere
Flavour notes: Smooth, well balanced, with a creamy body and a gentle dose of caffeine
Rinaldos Coffee: "Casa" Espresso Blend
Best for Espresso
Flavour notes: Good balance, a full-mouthfeel, with nutty and dark chocolate notes and a refreshing berry finish
|e.g. Espresso||18g||Vario 1E||25secs||30ml||A bit finer next time would be better.|