About the producer & decaf process
Great for espresso.
Our lastest decaf from Peru is produced in the city of Jaen in the region of Cajamarca located in northern Peru. The decaffeination process used to remove the caffeine from this coffee is known as the Sparkling Water Method. This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking for new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which create a highly solvent substance for caffeine in coffee. This process is gentle, natural, organically certified and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.
Details of the Sparkling water method
Green beans enter a ‘pre-treatment’ vessel where it is cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide.
The green coffee beans absorb the water, expand and the pores open allowing caffeine molecules becoming mobile.
The beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to form sparkling water. The carbon dioxide circulates through the beans acting like a magnet drawing out the mobile caffeine molecules.
The sparkling water is then evaporated which precipitates the caffeine-rich carbon dioxide out of the water. The now caffeine-free water is pumped back into the vessel for a new cycle.
This cycle is repeated until the required residual caffeine level is reached. Once completed, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.
The decaffeinated coffee is gently dried until it reaches its original moisture content.
This process is CHEMICAL-FREE, the by-products are 100% recyclable and natural. 27 different producers in Jaen contributed to this blend, it received a cup score of 84. The roast level of this coffee is light-medium, resulting in citrus and creamy notes.
Sparkling water method
Tangerine, cashew nuts & cream
Dose 19g to 42g yield to 33 seconds
Ethical, Speciality Coffee.
Inside every coffee bean, you can find a burst of flavour, aroma and body that provides you with an exceptional experience time after time. All of the beans are ethically sourced and roasted using professional tools and equipment to perfect the beans profile for your enjoyment..
Paying Higher Than Fair Trade Prices
Hand-Roasted, High-Quality Coffee Beans
Ethically Sourced Through Direct Trade