Hermetic Coffee Roasters CF decaf espresso 250g Pack

DF – Decaf Espresso – Medium Roast
Yes, it’s decaf. But this one is no less complex than a “regular” coffee. You’ll first taste chocolate notes, followed by cocoa and hazelnut. By adjusting your brew, you can also discover almond and nutmeg notes. Perfectly fine for your caffeine-free flat white, cappuccino or espresso – also in the evening hours.

For the decaffeination process, we have chosen the CO2 method. The advantage of this method is that the least aromas are lost through this process. The CO2 used is recycled and can be reused. For more information on decaffeination, please scroll down.

Flavour profile: Chocolate, cocoa, hazelnut, almond, nutmeg. Good and round body with low acidity.

Brewing advice for a double espresso on portafilter machines:
Coffee grounds: 18 g / 0.63 oz
Water temp: 94 °C / 201.2 °F
Shot time: 30 seconds
Beverage weight: 36 g / 1.27 oz

Tip: Distribute grounds evenly to avoid channeling. Use filtered water for better results. Beans should degas 6 days from the roast date.

More info on this coffee:
Region: Jaén, Cajamarca, Peru
Growing altitude: 1,700 m.a.s.l.
Arabica variety: 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.