CAFES GUILIS DESDE 1928 AMANTES DEL CAFÉ - Decaffeinated Arabica coffee beans 1 Kg

• Selection of 100% Arabica coffee, finely flavored, high quality and subjected to a natural decaffeination process
  
• Decaffeinated coffee that retains all the organoleptic properties of a natural coffee
  
• Natural roasted 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. Chemical-free coffee
  
• SUITABLE FOR ALL COFFEE MAKERS: preparation according to grind: espresso = fine; filter = medium; Italian mocha = medium; plunger = coarse Ideal for hospitality in cafes
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Product information

Cafes Guilis was founded in Madrid in 1928 and has been roasting coffee since then. It is a dynamic company that has its origins in a continuous process of innovation that has allowed it to position itself as a leader in the hospitality sector in the Spanish Community of Madrid and to open its market to other countries in Europe and the USA. The company follows the continuous evolution of the coffee sector with the aim of offering its customers a high quality product and the best service. It has a continuous investment program to improve its facilities and train its employees and implements the European IFS standard for food safety.

This decaffeinated espresso contains a selection of high quality coffee beans that have undergone a natural decaffeination process. The coffee is roasted in a natural way, resulting in a caffeine-free coffee that retains all the organoleptic properties of a natural coffee and the body, aroma and very mild taste of a good espresso.

The decaffeination process

Basics: It has higher production costs because decaffeination is a labor-intensive process. A coffee is considered decaffeinated when approximately 97% of the caffeine is removed. Caffeine is not 100% removed.

When does the caffeine elimination process take place?

It is produced in the country of production before being exported for coffee roasting.

The decaffeination process

How is caffeine eliminated?

Wet green coffee beans are soaked in water for several hours. Due to the physical phenomenon of osmosis, the beans are decaffeinated and then dried with hot air. The caffeine is released into the liquid. The coffee beans are soaked in hot water and the liquid is filtered through a charcoal cloth.

Brazilian coffee plantation

Organic Brazilian plantation. The coffee is planted in the shade of trees to preserve humidity and quality.

Coffee beans can be ripened and harvested by hand to maximize their properties.

Brazilian coffee plantation

The shade of the trees creates higher humidity, which reaches a higher range when the coffee cherries are picked.

The roasting process

Roasters increase the temperature as the coffee moves inward. Heat changes the coffee upward: When it reaches 100 degrees, the beans begin to brown; at 180 degrees, they release intense aromas and take on a caramel color; at 215 degrees, they turn brown. The beans must be cooled rapidly to lock in the flavors and prevent the loss of oils.

Cherry coffee

From the best sources, a rigorous selection is made of each harvest to offer the best product: a 100% Arabica coffee, given by a fine and aromatic coffee that is a delicacy of great finesse; or a robust coffee, a stronger coffee, with acidity and therefore more resistant and optimal for a certain type of blend.

Selected coffee beans

Our coffee is planted in the shade of taller trees, which provide the humidity needed to produce high-quality coffee. This process helps improve the soil.

The roasting process

During roasting, the green coffee bean almost doubles in size and changes in color and density. As the bean absorbs heat, the color changes to yellow, then light brown, and finally a dark, oily color.

The roasting process can take between 7 and 30 minutes, depending on the type of roaster. During the process, temperatures reach 193°C for light roasting, almost 200°C for medium roasting, and almost 218°C for dark roasting.

The roasting process

During roasting, the green coffee bean almost doubles in size and changes in color and density. As the bean absorbs heat, the color changes to yellow, then light brown, and finally a dark, oily color.

The roasting process can take between 7 and 30 minutes, depending on the type of roaster. During the process, temperatures reached 193°C for light roast, almost 200°C for medium roast, and almost 218°C for dark roast.