Yellow Honey Decaf- Nicaragua

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Origin:   Jalapa and Dipilito, Nueva Segovia

Farm: Peralta Family 

Varietals: Caturra, Catuai

Processing: Yellow Honey.

 

The Peralta family have provided a big chunk of our Nicaraguan coffees over the past few years and now we have this excellent decaf from them too. 

Good decaf can be hard to come by but this coffee is fantastic in its own right, we've had a lot of fun brewing it for people who have been genuinely shocked that it is decaffeinated. 

It's clean, well balanced and works well for both espresso and filter. You can expect tonnes of body, nectarine notes and a delicious cinder toffee and chocolate finish. If only all decaf was this good. 

If you are interested in knowing more about how this coffee was decaffeinated...............

SPARKLING WATER DECAFFEINATION

This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances.In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes)is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substancefor caffeine in coffee. It is a gentle, natural and organically certified process and thegood caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffeecomponents which contribute to taste and aroma.

The process is outlined below:

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. Whenthe green coffee beans absorb the water, they expand and the pores are opened resultingin 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 outthe 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 vesselfor 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, afterwhich it is ready for roasting.

 

In espresso, we were pulling 34g from a 14.5g dose in around 24 seconds (including a six second pre-infusion on the spring lever). We were using a 15g VST basket and big flat burrs on the EK43.

In filter, it's easy to brew in the Aeropress using our usual recipe and a 15g dose for some sticky chocolate yumminess!

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