Popayan Reserve Decaf, Colombia
A decaf full of flavour to suit all brewing methods.
Washed, sugarcane decaffeination
Castillo, Caturra & Colombia
1600 - 1900 m.a.s.l.
Honey - Vanilla - Milk Chocolate
A super tasting decaf with tons of sweetness.
We get asked a lot about how this particular decaffeination process is done. Sugarcane process is our favourite because the sugarcane can be grown alongside the coffee aloowing the whole process to be managed by the locals, whilst allowing for the greatest flavour retention...
Coffee is brought from growers to the dry mill at Popayan before being decaffeinated. The caffeine is extracted from the beans using an ethyl made from the fermented sugar cane (think rum) and water. The green coffee is steamed for 30 minutes to open the pores before being submerged in the solution, which naturally bonds to the salts of the chlorogenic acids within the coffee, allowing for the extraction of caffeine. Once the coffee is saturated, the tank is drained and fresh solution is introduced. The continues for about 8 hours. After the last of the caffeine has been extracted, the coffee is steamed again to remove any remaining traces of the ethyl. The decaffeinated coffee is then dried, polished and packaged to export.
The carbon footprint from this coffee's journey has been offset twice.
This includes boiling your kettle to brew it.
The packaging is biodegradable and recyclable.
Bike delivery or postage is included.