Costa Rica Peaberry is a coffee made from Costa Rican beans
Costa Rica Peaberry®
Grown in the rich volcanic soil of the Costa Rican mountains, Gevalia® Costa Rica Peaberry® Coffee has adelicately balanced flavor with hints of fruity sweetness and an excellent body. Its rarity, moderately dark roast, and rich aroma make this gourmet coffee one to savor. A premium, full-bodied roasted brew that boasts bold flavor without all the bitterness.
Ingredients: 100% Arabica Coffee
Unfortunately, COSTA RICA PEABERRY DECAF GROUND is being discontinued from our Collection. Item is available for one-time orders only, while supplies last.
Please contact our Customer Service team at 1-800-Gevalia for a recommended alternative, hand-picked by our coffee experts.
Ask your questions. Share your answers.
April 15, 2010 02:25 PM EDT
So recently my family and I had signed up for the Gevalia monthly coffee service - however we are also trying to improve our diet. Caffeine is a major component to bloating and swelling... and overall retaining of water.
Yet we are coffee drinkers, so the next step is logically to switch to decaffeinated. Upon research however, I found that many of the techniques for the decaffeination process involve chemical compounds, one even uses benzene - a compound used in gasoline! Not good.
However there is one method which uses a natural process via using a carbon filtration system - this is the healthiest and most natural process. So I wrote Gevalia to ask what process do they use, and today I received an answer:
Dear Gevalia Customer,
Thank you for your interest in our decaffeinated coffees.
The decaffeination process used by GEVALIA® is a natural process called "Supercritical Carbon Dioxide Decaffeination". This special process uses natural carbon dioxide, the same substance that creates the bubbles in soda water or carbonated beverages.
The process works as follows:
* Carbon dioxide, used under high pressure, selectively extracts the caffeine from the unroasted beans while removing none of the flavor.
* The unroasted beans are moisturized with water, causing the beans to swell and allowing the carbon dioxide to flow through and absorb the caffeine from the beans.
* Fresh, pressurized carbon dioxide is pumped into the extraction vessel and the used carbon dioxide and dissolved caffeine flows out.
* The beans are kept under high pressure for several hours, and once all the caffeine is extracted, the vessel is allowed to slowly depressurize. The decaffeinated beans are then sent through a final process, which removes the excess water.
* The used carbon dioxide and caffeine are then mixed with water at reduced pressure. The caffeine dissolves in the water and the carbon dioxide is recompressed and recycled.
The selectivity of the carbon dioxide allows all of the flavor notes and aroma compounds to remain in the coffee. This helps make GEVALIA® Decaffeinated one of the best-decaffeinated coffees available.
Oh Frabjous day! Calloo! Callay! She chortled in her joy!
Now off to ask Yuban.