Ubomi

Ubomi Coffee beans Decaf CO2

Enjoy the rich taste and aroma of Ubomi Decaf Coffee, perfect for those who prefer to enjoy their favorite cup without the caffeine. Carefully crafted using a gentle CO2 decaffeination process, this coffee retains its natural flavor and aroma profile, ensuring a satisfying experience with every sip. Embark on a flavorful journey with our coffee, sourced from single-origin Arabica beans grown on the coffee plantations of Honduras.

CO2 Decaffeination Process:

The decaffeination process uses carbon dioxide (CO2) to gently remove caffeine from the coffee beans while preserving their qualities. The beans are exposed to high-pressure carbon dioxide. This CO2 acts as a solvent, selectively extracting the caffeine from the beans while leaving other flavor compounds intact. The caffeine-laden CO2 is then separated from the coffee beans, leaving behind decaffeinated beans with minimal flavor loss. Unlike other decaffeination methods, CO2 decaffeination is gentle on the beans, preserving their integrity and quality.

Acidity: Every coffee bean contains natural acids. Coffee is a fruit in which the presence of acids is typical. You will usually find more of them in Arabica beans than in Robusta. The degree of roasting also affects the acidity of the coffee. In lightly roasted coffee, the acids are more pronounced than in darkly roasted coffee. However, this acidity is not a sign of defective roasting. On the contrary, they give the coffee a pleasant fruity taste. Coffee with a high acid content is appreciated by those who like a more tangy and refreshing taste. For those who prefer a more spicy cup, with a full aroma and a hint of chocolate, we recommend a coffee with a low acid content.
Roast Level: The roast level tells you how strongly the beans have been roasted. In general, the lower the roast level, the more acidic the coffee - the fresher the fruity aroma. The higher the roast level, the more pronounced the coffee aroma - a strong coffee aroma with chocolate undertones.
Aroma: Coffee with a lower aroma value has a milder and simpler taste. Coffee with a higher value has a complex taste. However, the decisive factor is always the amount of detectable aromas.
Intensity: Determines how intense the decisive aromas appear in the coffee. It is not the quantity of aromas that matters, but how strongly and intensely you taste them. The higher the value, the more intense the aroma.

Preparation Recommendation

We recommend preparing the coffee in an automatic coffee machine, moka pot, or for preparation with filtered methods, such as aeropress, chemex, French press, V60, vacuum pot, moka pot.

The coffee beans are collected and then slowly roasted in drums at a maximum temperature of 210 °C for 20 minutes. This gives the beans time to develop their intense and harmonious aroma.

About Ubomi...

It is not just any coffee brand. Its charm lies in its combination of excellent price, taste, and sustainability that you will simply fall in love with.

About the manufacturer

The Minges roastery is a family business with German roots, which has a history dating back to 1932. The company's philosophy is the production and sale of premium coffees – beans, ground capsules, and coffee. The coffee beans are refined through a gentle long-roasting process, in accordance with the motto "Good things take a long time".

Storage conditions

Store in a dry place at room temperature.

Manufacturer's address

Minges Kaffeerösterei GmbH
Industriering 17
96149 Breitengüßbach
Germany