SO:Decaf

Guatemala Todosantarita Swiss water decaf
 
Caramelised, citrus fruit, limes
 
Altitude: 1350-1650 masl
Preparation: Washed, Sparkling water decaf process
SCAA Cup Score: 82
Varietal: Mixed
 
Cherry's for the cooperative are picked and then wet processed on the farms before being delivered as parchment to the cooperative dry mill where it undergoes hulling, cupping and grading. 
 
 
The process is outlined below:
 
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. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.
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 out the mobile caffeine molecules.
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 vessel for a new cycle.
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.
The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.
There are several benefits to using this process for decaffeination:
 
The agent used for extracting the caffeine is entirely natural and the process can be classified as ‘organic’ due to the complete lack of chemicals used throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way.
The way the process works means the other compounds in the green bean are left untouched, meaning decaffeination has no effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the carbohydrates and proteins in the green bean which contribute to flavour and smell.
The cell structure of the green bean and the finished roasted bean is unchanged which is of great advantage when working with speciality coffees.
The by-products are 100% natural and recyclable.
Altitude - 1600 - 2000 masl
Preparation - Washed, Sparkling water decaf process
Location - SCAA Cup Score - 84.75Variety - Mixed
 
CUP PROFILE: 
Raspberry and watermelon with notes of chocolate brownie and biscuit. Creamy body