"The Don Decaf"

DECAF

ORIGIN - Peru (Wolfina)

PROCESS - Washed + CO2 Decaf

PROFILE - Caramel, Apple, Walnut

Espresso + Filter

We love this decaf from Wolfina and it packs a real punch!

This coffee is produced by Roger Chilcon Flores who leads a group of farmers from the Cajamarca region.  Roger's careful fermentation process allows the cherries to release their pronounced fruity flavour.  After the cherries are dried under Roger's greenhouse they will head to Perky Blenders for roasting...

You can taste in-store today...we love the earthy walnut under-tone offset by the fresh caramelised fruit notes!

Here is the story of how our Decaf comes to life! 

Not many people know the incredible process and care that goes into making this interesting kind of coffee...so don't be a hater of the beautiful art of Decaf.

After all you may find a new love for it!  

 

A process first discovered by scientist Kurt Zosel in 1967 who was looking at new ways to separate substances.  Then in 1988 a German decaffeination company called CR3 developed a process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions.  This creates a highly solvent substance for caffeine in coffee. This method is a gentle, natural & organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to impeccable taste and aroma.

 

Step-by-Step 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 heads to Perky Blenders for roasting to perfection...

Quite a mean little bean after all!!!

 

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