Maestro Clemente's water decaffeinated coffee

Born in 1990 from a deep research, it's one of the "jewels in the crown" of our production. The extraction method of the caffeine adopted by the Swiss Water requires a single use of water and coal filters, making this last one a totally natural process granting an excellent organoleptic profile.

The Swiss water process

The green coffee beans (the non toasted ones) are immerged into water which is super phreatic of components of instant coffee without caffeine, getting the Green Coffee Essence (GCE). The GCE wraps the green coffee beans. When the balance research begins, the caffeine inside the beans starts its transfer into the GCE. The GCE now contains some caffeine, but not for long. This is infact then distilled through coal filters which block the molecules, and then refreshing the GCE. This procedure is repeated non-stop for 10 hours, in the meantime the times, the temperature and the fluctuation are constantly tracked. This process allows to obtain green coffee beans without caffeine at 99.9%.

The toasting has been specifically studied for this product, considered to be a bit more sure to keep the flavours of our blendings.