THE PROCESS
The coffee we use for the first batches of cold brew is a one-variety Hariti from Ethiopia, roasted by Taf Coffee.
The reason: incredible sweetness with hints of caramel, sugar cane and chocolate.
Filtered waterThe water is filtered to be as pure as possible for the extraction process and to ensure uniformity of taste with each batch.
Slow extractionThe extraction takes up to 24 hours because the cold water requires a longer contact with the coffee.
Cold pasteurisationThe finished cold brew coffee is processed by high hydrostatic pressure (HPP) - an innovative technology for cold processing in the food industry. During the process, cold brew bottles are subjected to high hydrostatic pressure up to 6000 bar, which removes all pathogens in the products. The result is a safe drink with preserved quality and extended shelf life.
HPP requires flexible and waterproof packaging, which requires the use of PET bottles. We have selected bottles that are recyclable and we ask you to dispose of them separately in designated areas.
