This is a distinctly Kenyan coffee with a penetrating flavor, hints of blueberry or black current, higher sparkling acidity than most coffees (high acidity is good and means a heightened flavor with respect to coffee), fragrant, winey, and full-bodied.
This coffee is decaffeinated using the carbon dioxide process. Green, unroasted coffee is moistened with water and put into a vessel where it contacts pressurized liquid carbon dioxide (CO2). By circulating through the coffee, the CO2 draws caffeine out of the beans. An evaporator precipitates the caffeine from the CO2 and the CO2 is recondensed and pumped back into the vessel containing the coffee for a new cycle. When the required residual caffeine level is reached, the CO2 circulation process is shortened, the coffee is discharged to a dryer where it is gently dried to about the original moisture content, and is ready for roasting.
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JavaPodz Roast Levels:
- Full City (lightest)
- Viennese (light)
- Italian (medium)
- French (dark)
- Espresso (darkest)
