- Washed & C02 Processed
- Jean Paul Tunda & 1,864 Smallholders
- Cyangugu, Rusizi
- Red Bourbon
- 1,565 - 1,724 masl
This coffee is decaffeinated using the all-natural carbonated water method. The coffee is submerged in warm pressurised water to open up the bean before carbon molecules are added, which bind with the caffeine. This incredible process doesn’t draw out any carbohydrates or proteins which are what give the coffee its flavour. The water and carbon are then removed and the coffee dried. The by-products are then recycled and the entire process takes place at CR3 in Germany.
Jean Paul Tunda is an individual constantly looking to improve and this is reflected in the coffee he produces. The Liza washed and natural proved to be such a great hit at the Roastery last year, that we’re delighted to have recently released a fresh crop and this mainstay decaf coffee. Displaying delicate notes of peach and rich, comforting flavours of dark chocolate and brown sugar in the cup.
Espresso: 1:2 coffee to water, extracted in 28-32 secs
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins
Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.