Descripción
In addition to a noticeably smoother taste, sprouted coffee provides other benefits:
A converted flavor profile and adjusted acidity resulting in reduced bitterness.
Rinsing removes natural chemicals, making the coffee less acidic and less disruptive to the digestive process.
Scientific evidence shows that sprouting reduces antinutrients such as phytic acid and tannins, increases bioavailability (digestibility), converts starches to sugar (pre-biotics), increases antioxidants and enzymes.
