DECAFFEINATED Coffee with H2O method.
This brazilian Decaffeinated Coffee with the H2O Swiss Water method, combined with the particular wood roasting, creates perfumes and aromas reminiscent of vanilla and caramel together with notes of honeydew honey.
The result is a coffee with a good body, difficult to believe it’s a coffee low in caffeine.
In the early 1900s, benzene was used to substract caffeine from coffee beans, recently carbon dioxide is used in large retailers. At Caffè San Domenico we believe that the best (albeit more expensive) decaffeination process is the one known as the Swiss Water method, which uses only water and exploits the principle of osmosis to decaffeinate the beans, without the use of any solvent. to eliminate 99.9% of caffeine.
The taste is very natural and the decaffeination transformation does not alter the taste of the final roasted coffee, a characteristic found in the other methods.
We want to be transparent and teach you to understand the differences in what you drink. For more information on Swiss Water, you can read this article: Swiss Water.