In order to maintain freshness, usually dispatched within 4 to 5 days
Hermetic Coffee Roasters
CF - Decaf Filter Coffee
250g
whole beans
CF – decaf filter coffee This coffee is very juicy, very sweet and super easy to drink. Perfect for those who love a nice and decent cup of coffee and are aware of their caffeine intake. The CF is very caramelly and nutty with notes of pomegranate, black tea and hints of red grape, nougat and dark cherry. Flavour profile: Caramel, hazelnut, chocolate, pomegranate, black tea, red grapes, nougat and dark cherry notes. Very sweet and silky with a super smooth acidity. Brewing advice for the Kalita Wave 155 coffee dripper: Coffee grounds: 15 g Water temperature: 95 °C 1st pour: 30 ml – 30 seconds 2nd pour: 100 ml – 60 seconds 3rd pour: 50 ml – 30 seconds 4th pour: 50 ml – 30 seconds Tip: Use water with around 70 ppm. Beans should degas at least 8 days from the roast date. More information on this coffee: Region: Jaén, Cajamarca, Peru Growing altitude: 1,700 m.a.s.l. Arabica varieties: Mundo Novo, Bourbon, Caturra, Catimor Milling process: Washed Body: Andisol Acidity: Smooth This coffee comes from the Asociación Café del Futuro, which includes 348 farmers from the Jaén region, in Peru. The Asociación was founded in 2007 and stands for high-quality coffees with selected varieties and a strong focus on certified coffee. The farmers grow varieties such as Caturra and Mundo Novo, which thrive in the region between the provinces of Jaén and San Ignacio. The Asociación helps the farmers to finance drying houses that allow them to dry their coffee gently and protect it from rain. 95% of the producers already use these drying houses. The coffees grow at altitudes ranging from 1600 to 2000 meters. How exactly does the CO2 decaffeination method work? The decaffeination process using CO2 (carbon dioxide) involves several steps: The green coffee beans are moistened with water to open their pores and make them more receptive to the CO2. The beans are placed in a vessel, where they are exposed to pressurized CO2. The CO2 acts as a solvent, selectively bonding with the caffeine molecules and leaving the other flavor compounds intact. The caffeine-laden CO2 is then passed through an activated charcoal filter that traps the caffeine molecules, while the CO2 is recycled and reused. The beans are then re-immersed in the caffeine-free water, which allows the flavors to reabsorb into the beans. Finally, the decaffeinated coffee beans are dried and roasted like regular coffee beans. The entire process takes several hours, and the final product typically contains less than 0.1% caffeine. The CO2 method is a more expensive and complex process compared to other decaffeination methods, but it is preferred by specialty coffee roasters because it preserves the coffee's original flavor profile and produces a high-quality decaf coffee.
