Coffees Guilis to and founded to Madrid in 1928 and is since dedicated to the roasting. It is a company vitality, immergee to its origins in a process innovation continuous which it to enabled of itself positionner as the principal coffee of the management hoteliere in the Community of Madrid, in Spain, and to open its market to other countries Europe and desEtats-Unis. Follow evolution consistent of the sector coffee in order offer to its customers a product high quality and the best service. It poursuit a programme investissements continuous to improve its installations and former its travailleurs and met in work the norme European IFS relative to the safety of the food.
This espresso decaffeinated offers a selection of beans of coffee high quality having subi a process of decafeination natural. The coffee is roasted naturally, donnant origin to a coffee without caffeine which conserve all the properties organoleptiques of a coffee and of a body natural, a flavor very gentle and the aroma of a good espresso.
Process of Decafeination.
What that the decaffeinated coffee.
Concepts of based: the cost of production is pluseleve because elimination of the caffeine is a process intense between the hands of the work. A coffee is considere as decaffeinated when approximately 97% of the caffeine esteliminee. The caffeine not disparait not to 100%.
When is the process removal of the caffeine.
It is made in the countries of production, before well-being exporte for the roasting of the coffee.
How the caffeine is-elleeliminee.
The beans of coffee green moist are immerges in water during several hours. Thanks to the phenomene physical of osmose, the feves are decafeinees then dried to air warm. The caffeine is liberee in the liquid. The beans of coffee are immerges in water hot and the liquid is filter through a chiffon of carbon.
Plantation of Coffee Bresilien.
Plantation organic Brazilian. The coffee is plant to shadow of the arbres for preserves the moisture and the quality.
The beans of coffee can murir and are harvests manuellement with their properties maximums.
the shadow of the arbres created a more wide moisture which atteint an area pluselevee in the sourcing of the cherrys of coffee.
Enjoy of the Moment.
Process of roasting.
The maitres rotis augmentent the temperature during that the coffee between. The heat change the coffee toward the top: when it atteint 100 degrees, the feves commencent to brunir, 180, give off of the flavors intense and acquierent a color caramel, to 215 degrees, you get a color brown. The feves must well-being refroidies quickly for fixer the flavors and not lose the oils.
Coffee Cherry.
Among the best origins, a selection rigorous is made of each culture for provide the best product: a coffee 100% arabica, women by a coffee fine and aromatic which is its culture of wide finesse; or a coffee sturdy, a coffee more strong with a point acidity and therefore more resistant and optimal for a certain type of blend.
Beans of Coffee Selected.
Our coffee is plant to shadow arbres of height pluselevee which provide the moisture necessary to get a coffee high quality, this process contribuant to the improvement of the sol.
The roasting strengthens the features of the grain.
The best taken of grain may be capturees.
The roasting is the dernier process of coffee, our maitres the produisent to the hand for preserves its flavor, its quality and its properties.
A times roasted, the grain of coffee green grossit almost for doubler, color-changing color and of density. Being gives that the grain absorbs of the heat, the color password to the yellow, then to a brown light and finalement to a color dark and greasy.
The roasting can last of 7 to 30 minutes according to the type of roasted-pain. to the classes of the process, the temperatures have atteint 193 ° C for a roti light, closely of 200 ° C for a roti medium and closely of 218 ° C for a roti dark.
