Tarsila Decaf is a decaffeinated Arabica blend and a community blend from the São José do Rio Pardo region in the Brazilian state of São Paulo. It is produced by approximately 40 partner farms at an altitude of 900 to 1,000 meters. In the cup, the coffee presents a deep, chocolatey, and nutty profile, characterized by maximum sweetness and very low acidity. The sensory notes specifically evoke milk chocolate and roasted hazelnuts.
EA Sugarcane Process
What makes this decaf special is the EA Sugarcane process, carried out by the renowned Coffein Compagnie in Bremen. This process uses ethyl acetate (EA), a natural compound derived from fermented sugarcane molasses. Since this process takes place at low temperatures, the natural sugars, oils, and aromas of the bean are preserved. The result: A coffee with extremely low acidity and maximum digestibility.
Suitable for Every Preparation Method
Whether as filter coffee, in an espresso machine (with excellent crema), or in a French Press: This decaffeinated coffee is extremely versatile due to its medium roast and perfectly suits any brewing method, including fully automatic machines. The Arabica beans in this blend come from the top growing countries in Latin America.