Colombian decaffeinated with cane sugar
This process uses molasses (a derivative of sugar cane) in fermentation to create ethyl acetate. In fact, acetic acid (vinegar) is incorporated into the molasses in order to create ethyl acetate which will be essential during the process. Before decaffeination, the green coffee bean is subjected to hot water vapor to open its pores. Then, it is deposited in water tanks, to which will be added the ethyl acetate naturally obtained with the help of cane sugar. The soaking process lasts approximately 8 hours. Finally, the coffee will be rinsed thoroughly in order to remove the excess ethyl acetate. This process produces an excessively complex and aromatic coffee, although it is decaffeinated.
Freshly Roasted Coffee
In store or online
Our coffees are always fresh! In order to do so, we continually replenish our inventories and ensure daily roasting that enhances the aromatic profile of each variety. The roasted beans are kept in the best of conditions for a 10 to 15 day storage period.
Why is freshness at the very core of our practice? Because poor conservation or prolonged storage will drastically diminish the intensity of aromas and flavours. And because our expertise is not just limited to the right choice of farmers worldwide, we are proud to accompany the bean from the plant right up to your cup in the promise of a rich, velvety and optimal experience.