Roar Gill
Mysore Decaf 10 Pods
Mysore Decaf 10 Pods
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Detail:
- Intensity: 7
- Best taken: Between 40ml-110ml
- Source: Mysore, Karnataka, India.
- Processing: Washed.
- Flavour Notes: Chocolate, toffee brittle & nuts.
- Main Growing Regions: Western Ghats.
- Price per pod on subscription: 30p
Eco Credentials:
- Certified Home Compostable.
- Carbon neutral capsule production.
- Carbon neutral coffee roasting.
- Additional tree planting that offsets emissions equivalent from London to Venice by car.
ABOUT MYSORE COFFEE
Mysore is one of the most popular varieties of Indian coffee - known for its unique flavour profile. It's primarily grown in the hilly areas of the Western Ghats at 800 - 1100 metres above sea level. The region's rich soil, moderate climate, and ample rainfall contribute to the development of some top notch beans.
Mysore coffee is characterised by its mild acidity and medium body. It has a well-balanced flavour with hints of chocolate, toffee brittle, and nuts. Often the decaffeination process can overly soften the profile. But we found that this particular decaf packs a punch!
The Decaf Process
The Decaf Process
Our decaffeinated version uses the CO2 method, which removes the need for chemicals when removing the caffeine. The CO2 circulates through the beans for several hours, extracting the caffeine. The caffeine-rich CO2 is then separated from the beans and the CO2 is recycled and reused.
The process also uses less water and energy than other decaffeination methods. The final caffeine content in this coffee, after decaffeination, is 0.01%.
Did You Know
Did You Know
Mysore coffee is often enjoyed as filter coffee locally - a popular brewing method in South India. The ground coffee remains in the cup and is mixed with hot water, and the resulting brew is then mixed with hot milk and sugar to create a flavourful and aromatic cup of coffee. After the brewing period, the grounds sink to the bottom. This unfiltered brew is traditionally served in a steel tumbler and Davarah - a small metal cup and saucer.
