Decaf
Regular price £9.90If it didn't say on the label, you wouldn't know this was decaf — sweet yet well balanced and works perfectly with or without milk.
Our Colombian decaf will satisfy your thirst for flavour, without having you jittering into the evening. You'll find delectable raspberry and praline.
San Lorenzo
Recommended brew methods:
Espresso, filter, cafetiere, Aeropress, stovetop
Details
Farm: San Lorenzo
Region: Caldos
Country: Colombia
Altitude: 1600-2000 MASL
Varieties: Caturra, Castillo, Colombia
Processing: Sugar cane decaffeination
Tasting Notes: Milk chocolate, raspberry, praline
This producer group is part of the Cooperativa de Caficultores de Alto Occidente de Caldas, based in the Rio Sucio municipality of Caldas where there are 11,500 inhabitants with 1,150 farmers growing and producing coffee within the 21 communities. This region until recently was heavily inhabited by the FARC, ELN, Paramilitary groups and guerrillas who looked to control this central corridor in Colombia. This region has not been known for specialty production but as the tensions ease and access has improved it is now possible to demonstrate the quality of the coffees available.
The indigenous inhabitants believe in the Pacha Mama where they see the land as a living being. To them it is their duty to protect the natural environment and have as little impact as possible from their farming of coffee and to leave it as it has always been. Each farmer has approximately 0.5 Ha of land in which they have about 2500 coffee trees. During the
harvest the families will work with their neighbours to select ripe cherry before de-pulping in micro-beneficios where they will then de-pulp and ferment the coffee in water for 16 -24 hours depending on the weather. The coffee is then washed and then put out to dry on small drying patios on the roofs of the houses where they will dry it for between 8 – 14 days depending on the weather. They then deliver it to the Cooperative where it is assessed and categorised before being allowed to rest and then milled for shipment.
For decaffeination the coffee first undergoes steaming at low pressures to remove the silver skins before then being moistened with hot water to allow the beans to swell and soften. This then prepares the coffee for the hydrolysis of caffeine, which is attached to the salts of the chlorogenic acid within the coffee.The extractors (naturally obtained from the fermentation of sugar cane and not from chemical synthesis) are then filled with moistened coffee which is washed several times with the natural ethyl acetate solvent, to reduce the caffeine down to the correct levels. Once this process is finished the coffee then must be cleaned of the remaining ethyl acetate by using a flow of low pressure saturated steam, before moving onto the final steps. From here the coffee is sent to vacuum drying drums where the water previously used to moisten the beans is removed and the coffee dried to between 10-12%.The coffee is then cooled quickly to ambient temperature using fans before the final step of carnauba wax being applied to polish and provide the coffee with protection against environmental conditions and to help provide stability. From here, the coffee is the packed into 35kg bags ready for export.
If it didn't say on the label, you wouldn't know this was decaf — sweet yet well balanced and works perfectly with or without milk.
Our Colombian decaf will satisfy your thirst for flavour, without having you jittering into the evening. You'll find delectable raspberry and praline.
San Lorenzo
Recommended brew methods:
Espresso, filter, cafetiere, Aeropress, stovetop
Details
Farm: San Lorenzo
Region: Caldos
Country: Colombia
Altitude: 1600-2000 MASL
Varieties: Caturra, Castillo, Colombia
Processing: Sugar cane decaffeination
Tasting Notes: Milk chocolate, raspberry, praline
This producer group is part of the Cooperativa de Caficultores de Alto Occidente de Caldas, based in the Rio Sucio municipality of Caldas where there are 11,500 inhabitants with 1,150 farmers growing and producing coffee within the 21 communities. This region until recently was heavily inhabited by the FARC, ELN, Paramilitary groups and guerrillas who looked to control this central corridor in Colombia. This region has not been known for specialty production but as the tensions ease and access has improved it is now possible to demonstrate the quality of the coffees available.
The indigenous inhabitants believe in the Pacha Mama where they see the land as a living being. To them it is their duty to protect the natural environment and have as little impact as possible from their farming of coffee and to leave it as it has always been. Each farmer has approximately 0.5 Ha of land in which they have about 2500 coffee trees. During the
harvest the families will work with their neighbours to select ripe cherry before de-pulping in micro-beneficios where they will then de-pulp and ferment the coffee in water for 16 -24 hours depending on the weather. The coffee is then washed and then put out to dry on small drying patios on the roofs of the houses where they will dry it for between 8 – 14 days depending on the weather. They then deliver it to the Cooperative where it is assessed and categorised before being allowed to rest and then milled for shipment.
For decaffeination the coffee first undergoes steaming at low pressures to remove the silver skins before then being moistened with hot water to allow the beans to swell and soften. This then prepares the coffee for the hydrolysis of caffeine, which is attached to the salts of the chlorogenic acid within the coffee.The extractors (naturally obtained from the fermentation of sugar cane and not from chemical synthesis) are then filled with moistened coffee which is washed several times with the natural ethyl acetate solvent, to reduce the caffeine down to the correct levels. Once this process is finished the coffee then must be cleaned of the remaining ethyl acetate by using a flow of low pressure saturated steam, before moving onto the final steps. From here the coffee is sent to vacuum drying drums where the water previously used to moisten the beans is removed and the coffee dried to between 10-12%.The coffee is then cooled quickly to ambient temperature using fans before the final step of carnauba wax being applied to polish and provide the coffee with protection against environmental conditions and to help provide stability. From here, the coffee is the packed into 35kg bags ready for export.
Shipping
We roast and ship Monday-Friday, excluding bank holidays.
All orders under £30 have a flat rate of £3.50 for shipping.
All orders over £30 are shipped for free.
Next day UK Mainland delivery is available for £6.
Orders will be shipped within 2 working days and arrive within 5 working days.
Orders with free shipping will be shipped Royal Mail Tracked 48.
First class or tracked is also offered for an additional cost.
We do not ship to anywhere other than UK Mainland for orders that weigh over 2KG.
International Shipping
We do not currently ship internationally.
Returns and Refunds
If goods are returned due to being faulty, so long as they are returned within a reasonable time the remedy afforded to the customer, under the Sale of Goods Act 1979 (as amended), is a refund. Where a consumer exercises his/her cancellation rights, the customer will be given a refund within 30 days of their cancellation. The cancellation period ends on the expiry of seven working days, commencing on the day following the day on which you, the customer, receives the goods. Roasted coffee and custom orders are excluded from these terms. Goods must be returned in their original, unopened packaging at the cost of the customer. If you, the customer, choose to cancel your order without giving a reason, you can be asked to return the goods and pay for the cost of returning the goods.
If we are unable to fulfil your order for any reason we will cancel and refund with our apologies.
Drop us a line if you need any help hi@missioncoffeeworks.com
