Decaffeinated Coffees


Nicaragua -  Decaffeinated CO2 Process



 

Country

Nicaragua

Decaffeination                                  

Processed by Caffein Compagnie, Bremen.  CO2 process.

Caffeine content: 0.23%.

Caffeine Free: 99.9%

Decaffeination Method

When carbon dioxide gas is cooled and placed under pressure, it becomes a liquid.  In this state it is able to bind with the caffeine molecule in green beans as the carbon dioxide acts as a magnet.  Green coffee is soaked in containers of liquid carbon dioxide until the caffeine is 'soaked out'.                     

The carbohydrates and proteins in the coffee bean are not affected and they attribute to the flavour and the smell after roasting.  Purity of the coffee is assured because of the extremely low boiling point of carbon dioxide.  The CO2 is then recycled and used in other commercial products.

Cup Profile

Thin body with herbal undernotes.

Hint of liquorice and a clean coffee.




Tranquility Blend -  Decaffeinated Sparkling Water CO2 Process





Country

Mexico and Democratic Republic of the Congo

Blend Ratio

50:50

Decaffeination

Sparkling Water, CO2 Process



The Sparkling Water Decaffeination process was first discovered by a scientist called Kurt Zosel at the Max Plank Institute in 1967 as he searched for 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 substance for caffeine in coffee.  It is a gentle, natural and organically certified process.  The selectivity of only the caffeine guarantees a high retention level of the other coffee components which contribute to taste and aroma.