Mexico Siembra Abundante DECAF
What happens when you love the flavor of coffee but can't handle the caffeine? You go decaf!
We were hesitant about offering a decaf in our coffee offer list. But our customers requested it quite often so we took the plunge.
So here it is, a smooth cup of coffee with a nutty and caramel flavor profile. But without the caffeine kick.
This coffee is roasted medium with an extended development time - perfect for espresso and Turkish coffee.
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Also works lovely as: Turkish coffee (Ibrik), Moka pot, Aeropress, French Press, Filter, Cold Brew
Taste notes: Caramel, Roasted Nuts, Brown Spice
Variety: Marsellesa, Costa Rica 95, Typica and Caturra
Altitude: 1100m - 1350m
Process: Washed + Water Decaf
Quality score: 83
Medium roast
100% Naturally Decaffeinated Arabica Coffee
Net weight: 250g/500g
Cooperative Siembra Abundante
Chiapas is Mexico’s largest and oldest coffee-growing region. Flanked by the Atlantic and Pacific Oceans, the Sierra Madre Chiapas mountain range creates divese microclimates ideal for coffee cultivation. Founded in 2019, the group unites 585 smallholders (310 men and 275 women) mainly from the Tzeltal ethnic group in Yajalón. They specialize in high-quality organic coffee, prioritizing sustainability by preserving natural resources and eliminating agrochemicals for environmentally responsible production.
Water Decaf Method
There are a few methods how to remove caffeine from coffee, but only a couple of them are truly natural, removing the stuff that deprives you of your sleep without using solvents. For this coffee, the Water Decaf Method was used, using only water to remove the caffeine.
No, it's not witchcraft, it's simply science. Here's how it works ...
Green coffee is fully submerged in heated filtered water. And you know water is the medium that extracts the good stuff from coffee, right (you should, as you use it for brewing your coffee). The hot water extracts all the soluble material from the beans. The next step is filtering the water solution (that's water with all the goodness from the coffee bean) through a carbon filter that stops the caffeine, but lets the flavor compounds pass through the filter.
The water is then placed in an immersion tank along with the green beans that slowly reabsorb the flavor compounds, but without the caffeine.
This process is able to remove 97% of the caffeine from the coffee, which is the industry standard. The 3% that are left behind are pretty much negligable. As for the flavor - the method is now so well established and sophisticated, that only a slight difference in flavor is notable. What you will notice though, is a darker color of the bean. But remeber: it's not the roast. It's the bean itself. Decafs (no matter the process) tend to be darker on the outside when roasted.
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