Illy decaf 250g, coffee beans

We offer you decaffeinated Illy coffee, which stands out with its intense aroma, rich crema, and the advantage that anyone can truly enjoy it.

• Illy coffee has a strong, intense aroma.

• It is a blend of nine types of Arabica coffee.

• Its taste is balanced and lingers on your tongue long after finishing the cup.

• Its crema is 2–4 mm high.

• Decaffeinated Illy coffee can be enjoyed by people with high blood pressure or pregnant women.

The company was founded in 1933 by Francesco Illy. Illycaffè produces and sells a unique premium quality coffee worldwide, made from nine types of Arabicas. A balanced combination of the best beans from South and Central America, India, and Africa brings the distinctive Illy taste and aroma, a consistent cup after cup, anywhere in the world. Today, Illy coffee is sold in more than 140 countries across all five continents. Illy is popular in luxury hotels, restaurants, cafés, offices, and homes. Illycaffè emphasizes coffee culture, sustainability, and professionalism. If you want to learn more about the company profile and especially its values.

Decaffeinated coffee is coffee from which caffeine has been removed or reduced by about 97%. It is recommended instead of regular coffee along with chicory or other caffeine-free coffee substitutes for heart patients and people suffering from hypertension. Decaffeinated coffee accounts for about 10% of global coffee consumption. It is available as both classic ground coffee and instant coffee. One cup (240 ml) of decaffeinated coffee contains approximately 2–12 mg of caffeine, while a cup of regular coffee contains around 100 mg or more.

The production of decaffeinated coffee was patented by Ludwig Roselius in 1905. The European process is the most common method for producing decaffeinated coffee. It involves soaking unroasted coffee beans in water and then washing them in methylene chloride after the green bean is split. This absorbs the caffeine. Finally, the coffee is rinsed again in water and dried. After this process, the coffee remains aromatic and flavorful, with only slight hints of a chemical taste in the aftertaste.

The Swiss water process avoids chemical reactions, but the resulting coffee is less aromatic and has a milder flavor. The coffee is fully soaked in hot water and steam, and the extract is filtered through activated charcoal filters. After the caffeine is removed from the extract, the coffee beans are soaked again to regain their aroma and flavor. After drying, the coffee beans are roasted. The disadvantage of this process is that it removes not only caffeine but also essential oils and aromas, making the coffee lack aroma and flavor. This process is more suitable for Arabica than Robusta.