As if the blend’s classic cereal note and honeyed sweetness wasn’t enough to win hearts, we gave the Brazilian Bourbon variety beans and the aromatic Central American Arabica beans an added boost.
Technology is ever evolving and to create our Go coffees, we’ve taken the decaffeination process we use in a new direction to add extra caffeine. When caffeine is transferred out of unroasted coffee beans, we isolate the caffeine extract and save it for the green coffee in the Go blend.
Before roasting, we use the same process but add the extract to infuse Melozio’s beans to raise the coffee’s total caffeine content by 20%.
Once boosted, these coffees get the same split roast as Melozio—it develops the Brazilian Bourbon’s smooth cereal sweetness.