Cupping notes ~ raisin, pear, dark chocolate, walnut, caramel. A very uniform green bean that roasts up evenly.
A delicious medium to darker roasted Peruvian coffee decaffeinated using the Mountain Water Method. More about this method below.
It is possible to have a full strength coffee without a caffeine hit. This decaf coffee is great for another cuppa when you've already had a few regular coffees.
Choose between decaf coffee beans or we can grind it for espresso, drip or cold brew.
This coffee is certified organically grown.
Enjoy your favourite coffee any time of day with a chemical-free, organic coffee.
- ORGANIC DECAF: Royal Hobart Fine Food Awards 2019, Bronze
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What is the Mountain Water Method?
There are two primary methods of decaffeinating coffee, and both occur while the coffee beans are still green. The first is a solvent-based decaffeination method which involves using certain chemicals to dissolve naturally occurring caffeine. While these chemicals are technically safe for human consumption, many will agree that they alter the taste and flavour of the coffee.
Alternatively, the Mountain Water Method is a gentle process which uses no chemicals. Instead, the green coffee beans are soaked in hot water to dissolve the caffeine. To retain the aroma and flavour profile of the coffee, the water from the first round of soaking is passed through a charcoal filter which traps the caffeine, while the sugars, oils and other components that make up the flavour and aroma of the coffee pass through and remain in the water to create 'Green Coffee Extract'. This water is now used to soak the next batch of green coffee beans. Since the water already contains the flavour components of the coffee, just the caffeine is removed and the result is decaffeinated coffee that tastes great and free from chemical solvents.