Decaffeinated, 70% Arabica 30% Robusta Ground Coffee, 250g bag

For this evaluation the coffee was tasted in espresso at 92°C (so as not to enhance bitterness and roughness), according to an extraction of 25 ml in 23 seconds. 

The average degassing of the coffees occurred in 60 hours. Let's start from a principle: caffeine has no organoleptic sensations. 

A decaffeinated coffee, if prepared correctly, cannot be distinguished from the same non-decaffeinated coffee, except by comparison or by a very knowledgeable person. In this case we have a hazelnut cream without nuances in the cup. 

Light notes of toasted bread and cocoa emerge on the nose. 

In the mouth, the coffee is balanced, without overpowering sensations and an interesting body. 

A great coffee to enjoy the evening.