Product details & mandatory information
Sonnentor decaffeinated ground coffee in detail
No coffee is not a solution either? Then go for the decaffeinated variety. The beans for this grow on the same bush as their energising relatives. What makes the difference is an additional step in the production process, in which the caffeine is gently removed from the beans. This preserves the special flavour of this slightly nutty blend. Caffeine-free enjoyment around the clock.
Ingredients
Organic decaffeinated coffee
I AM...
vegan, vegetarian, without added table salt
OFTEN ASKED
How SONNENTOR coffee is decaffeinated
Decaffeination already takes place at the green coffee stage. Three steps are necessary to remove caffeine from the coffee bean without any loss of flavour:
- Steaming
Firstly, the green coffee is steamed or pre-treated with water to make the bean surface and cell structure permeable to the crystalline caffeine contained in the bean and attached to the cell walls. - Decaffeinating with a solvent
The beans are then rinsed with a solvent. Liquid carbon dioxide is used as a solvent for our coffee. This selectively absorbs the caffeine from the bean. Once the solvent is saturated with caffeine, it is separated from the coffee and the absorbed caffeine is removed in a further process step. This cycle is repeated until almost all the caffeine has been removed from the coffee bean. carbon dioxide is harmless to health and has undergone intensive scientific testing. Its use, degree of purity and any residues are strictly regulated by European directives. - Drying
Finally, the wet coffee with the caffeine removed is dried to the normal moisture content of the green coffee so that it can then be roasted as usual. The maximum limits for the residual caffeine content are regulated by European directives and national regulations. In Germany, the maximum limit is 0.1 %. Decaffeinated coffee therefore has no more than 1 gram of caffeine per 1 kilogram of dry coffee. For comparison: non-decaffeinated coffee has a caffeine content of around 1.5%.
How much acidity does SONNENTOR coffee have?
Acid provides the specific flavour of the coffee - without acid it would taste stale and bitter. The so-called caffeic acid stimulates stomach acid, which can irritate the stomach in large quantities.
Some of the acids - especially the chlorogenic acids typical of coffee (total content 4 to 5 %), but also citric and malic acid - can already be found in the unroasted beans, but this is not really noticeable in terms of flavour.
SONNENTOR coffee is roasted very gently and slowly from Arabica beans. In total, around half of the acids in the green coffee are lost during roasting, especially the chlorogenic acids. However, the breakdown of carbohydrates during the roasting process results in the release of some harmful acids.
Ideally suited for
- Organically oriented consumers
- Health-conscious consumers:
- Environmentally conscious consumers
- Lovers of diverse flavour experiences
Advantages
- Decaffeinated coffee from organic cultivation
- Slightly nutty flavour
- Vegan and vegetarian
