Name: Decaf
Brand: Illy
SKU: 40931107
Price: 11.9 CHF
Availability: InStock
Rating: 4.44 (9 reviews)

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Illy

The illy Decaf coffee powder offers an exquisite blend of 100% Arabica beans that have been carefully selected and perfectly roasted to provide an unparalleled taste experience. This decaffeinated version is ideal for coffee lovers who want to enjoy the full flavor of coffee without relying on caffeine. With a caffeine content of less than 0.1% and a balanced profile between acidity and bitterness, this coffee features notes of caramel, chocolate, and toasted bread, rounded off with a sweet aftertaste.

Highlights:
- Perfectly balanced flavor profile with notes of caramel, chocolate, and toasted bread
- Made from the top 1% of the finest Arabica coffee beans worldwide.

Actual product image Illy Decaf (Medium roast, 250 g)

Nutritional values and ingredients Illy Decaf (Medium roast, 250 g)

Key specifications

Bean type

Caffeine

Growing country

Cultivated land is land used for agricultural purposes on which crops are grown.

Degree of roasting

The so-called roasting degree is one of the most important factors when roasting coffee. It measures the different roasting results that can be obtained when roasting coffee. You can influence the degree of roasting by varying the temperature and roasting time. The degree of roasting has a significant influence on the aroma, taste and intended use of the coffee.

By the way, you can measure the degree of roasting either with a colorimeter or by tasting. Roasters usually want to enhance the coffee's inherent flavors and achieve an appropriate degree of roast. Typically, light roasted coffee is more acidic, while dark roasted coffee is more bitter. Fruity flavors are also more common in light roasts, while smoky flavors and roasted aromas are more common in heavily roasted coffee.

Less strongly roasted coffee also tastes fruitier due to the high proportion of the organic compound 5-hydroxymethylfurfural. If coffee beans are roasted for longer, these fruity aromas decompose. At the same time, the number of sulphur compounds increases, resulting in smoky and roasted aromas.

As a rule of thumb, you can assume that a light roast brings out the character of the green coffee better. By the way, it is easier to distinguish light roasted beans from each other than dark ones.

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