decaf

tastes like
Caramel, Apple, Walnut
origin
Peru (Wolfina)
Coffee originates in peru
read more about this coffee →
£6.50
best suited for
Espresso + Filter
process
Washed + CO2 Decaf
varietal
Caturra + Catuai
origin
Peru (Wolfina)
location
Cajamarca
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About this coffee:

This coffee is produced by a group of farmers from the Cajamarca region and is a mix of Caturra and Catuai varieties. Most producers in Northern Peru have their own hand pulping machine and fermentation tank where they process the coffee, before drying it on their patio or raised beds. Once the coffees have been processed, farmers deliver them as parchment to our importer Falcon's warehouse in Jaen, where they are analysed, roasted and tasted. This lot is a blend of lots from the middle of the harvest and is named after the local term for the basket that producers use to collect cherries while picking coffee.

How we make it decaf:

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 at 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 creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.

Here's the process: 

1. The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.
2. After the water has been added, the beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.
3. The sparkling water then enters an evaporator 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.
4. This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.
5. The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting ! 
best suited for
Espresso + Filter
process
Washed + CO2 Decaf
varietal
Caturra + Catuai
origin
Peru (Wolfina)
location
Cajamarca
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our story so far
our story so far

From humble coffee cart outside St. James’ Station to roasting and delivering specialty coffee blends all over the country.

In the last few years, we’ve been featured in the Indy Best’s ‘Best Coffee Subscription Services,’ and have recently won two Time Out Awards as the ‘Best Coffee Place’ within three London Postcodes.