- Selection of 100% finely high quality aromatic Arabica and subjected to a natural decaffeinization process
- Defofinized coffee keeping all the organoleptic properties of a natural coffee
- Natural fried coffee of natural origin, very fine, pure body, very sweet taste and good espresso aroma
- Advantages: socially responsible coffee, supported by rural social projects at the source. Coffee without chemicals
- Suitable for all coffee makers: preparation according to grinding: Espresso = fine; filter = average; Italian moca = average; piston = thick thick for hospitality in cafes
Product information
Căfi Guilis was founded in Madrid in 1928 and has been fringing coffee. It is a dynamic company that has its origins in a continuous innovation process that allowed him to position himself as a leader in the hospitality sector in the Spanish community Madrid and to open his market to other countries in Europe and the US. The company follows the continuous evolution of the coffee sector in order to provide its customers with a high quality product and the best services. It has a continuous investment program to improve its installations and form its employees and implement the European IFS standard for food safety.
This decafeinized espresso contains a selection of high quality coffee beans that have been subjected to a natural decafeinization process. The coffee is fried in a natural way, resulting in a caffeine-free coffee that retains all the organoleptic properties of a natural coffee and the body, a very gentle aroma and taste of a good espresso.
Decofeinization process
Basic principles: it has higher production costs, because elimination of caffeine is an intensive process in the hands of the labor. A coffee is considered decofeinized when about 97% of caffeine is eliminated. Caffeine is not eliminated by 100%.
When does the process of eliminating caffeine take place?
It occurs in the country of production before being exported for frying coffee.
Decofeinization process
How to remove caffeine?
The wet green coffee beans are soaked in water for several hours. Due to the physical phenomenon of osmosis, the grains are decaffeinated and then dried with hot air. Caffeine is released into the liquid. The coffee beans are soaked in hot water, and the liquid is filtered by a coal cloth.
Brazilian coffee plantation
Ecological Brazilian plantation. Coffee is planted in the shade of trees to maintain humidity and quality.
Coffee beans can be matured and harvested manually to maximize their properties.
Brazilian coffee plantation
The shadow of the trees creates a higher humidity, which reaches a higher interval when harvesting the coffee cherries.
The frying process
Fryers increase the temperature as the coffee moves inward. The heat changes the coffee up: when it reaches 100 degrees, the grains begin to brown; At 180 degrees, it emanates intense flavors and acquires a caramel color; At 215 degrees, it becomes brown. The grains should be cooled suddenly to fix the flavors and prevent the loss of oils.
Cherry coffee
From the best sources, a rigorous selection of each harvest is made to provide the best product: a 100% Arabian coffee, given by a fine and aromatic coffee that is a great finesse; Or a sturdy coffee, a stronger coffee, with acidity and, therefore, more resistant and optimal for a certain type of mixture.
Selected coffee beans
Our coffee is planted in the shadow of taller trees, which ensures the humidity needed to obtain a high quality coffee. This process contributes to soil improvement.
The frying process
During the frying, the green coffee grain almost doubles its size and changes its color and density. As the grain absorbs heat, the color changes in yellow, then into light brown and, finally, in a dark, oily color.
The frying process can take between 7 and 30 minutes, depending on the type of frying. During the process, the temperatures reach 193 ° C for a light fry, almost 200 ° C for an average fry and almost 218 ° C for a closed fry.
The frying process
During the frying, the green coffee grain almost doubles its size and changes its color and density. As the grain absorbs heat, the color changes in yellow, then into light brown and, finally, in a dark, oily color.
The frying process can take between 7 and 30 minutes, depending on the type of frying. During the process, the temperatures reached 193 ° C for a light fry, almost 200 ° C for an average fry and almost 218 ° C for a black fry.