Mokaflor DECAFFEINATED BLEND

For this evaluation, the coffee was tasted in espresso at 92 ° C (in order not to enhance bitterness and roughness), according to an extraction of 25 ml in 23 seconds . The average degassing of the coffees took place 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 well prepared person. In this case we have in the cup a hazelnut cream without nuances. Light notes of toast and cocoa emerge on the nose . In the mouth, the coffee is balanced, without overwhelming sensations and an interesting body. A great coffee to enjoy the evening.