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DECAF

from £16.00

Colombia · Swiss Water® Decaf

Great decaf should never feel like a compromise. Sourced from Colombia's renowned coffee-growing regions, this lot is selected for its natural sweetness and balance before making its journey to Vancouver, Canada, where it undergoes the renowned Swiss Water® Process.

Using only pure water, time, and temperature, caffeine is gently removed in small batches without the use of chemical solvents. This carefully controlled process preserves the coffee's natural sweetness, clarity, and origin character, resulting in a beautifully clean cup with soft lemon and crisp apple acidity, layered over notes of creamy chocolate and rich caramel.

Crafted for those who believe exceptional coffee should be enjoyed at any time of day.

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Colombia · Swiss Water® Decaf

Great decaf should never feel like a compromise. Sourced from Colombia's renowned coffee-growing regions, this lot is selected for its natural sweetness and balance before making its journey to Vancouver, Canada, where it undergoes the renowned Swiss Water® Process.

Using only pure water, time, and temperature, caffeine is gently removed in small batches without the use of chemical solvents. This carefully controlled process preserves the coffee's natural sweetness, clarity, and origin character, resulting in a beautifully clean cup with soft lemon and crisp apple acidity, layered over notes of creamy chocolate and rich caramel.

Crafted for those who believe exceptional coffee should be enjoyed at any time of day.

ETHYL ACETATE DECAFFEINATION - COMMONLY CALLED 'SUGARCANE' METHOD - IS A PROCESS WHICH COMBINES HIGH MOUNTAIN SPRING WATER AND ETHYL ACETATE (EA) OF NATURAL ORIGIN. EA IS PRESENT IN EVERY COFFEE CHERRY IN ITS NATURAL STATE (AS WELL AS IN MANY OTHER FRUITS AND VEGETABLES). THE NATURAL EA IS OBTAINED FROM A SUGAR CANE-BASED PROCESS AND IS, TOGETHER WITH SPRING WATER, THE ONLY OTHER ELEMENT WHICH COMES INTO CONTACT WITH THE COFFEE.

FIRST THE BEANS ARE STEAMED TO OPEN THEIR PORES, THEN THEY ARE RINSED WITH ETHYL-ACETATE REPEATEDLY TO REMOVE THE CAFFEINE. THEY ARE THEN DRIED TO A 10-12% HUMIDITY AND SEALED WITH A NATURAL WAX WHICH HAS A NEUTRAL PROFILE WHICH DOES NOT AFFECT THE FLAVOUR OR AROMA OF THE COFFEE.

THIS WATER-EA PROCESS ALLOWS FOR GENTLE EXTRACTION OF THE CAFFEINE FROM THE BEAN, AVOIDING EXCESSIVE HEAT OR PRESSURE, MAINTAINING THE NATURAL STRUCTURE AND ALL CHARACTERISTICS OF THE COFFEE BEAN.