- Washed & C02 Decaffeinated
- The Miersich Family
- Red Catuai
- 1,600 - 1,650 masl
Our decaffeinated coffees are selected because they are suited to a zero waste, all-natural processing method. Unroasted coffee is soaked in warm water before carbon molecules are pumped into the batch, which binds them with the caffeine. The caffeine and C02 are then removed when the coffee is dried. The water is drained and filtered for reuse and the coffee strains are recycled for cow feed.
We have been working with the Mierisch family in Honduras for three years now. Towards the end of each winter here in the UK, our sourcing team travel to Cerro Azul to sample coffee at its lab, high up in the mountains. Here we taste coffee in different sections, throughout the farm to find flavour profiles which are suitable for the decaffeination process. This farm is divided into dozens of areas, giving us an insight into how the soil and smallest change in micro-climate can affect the taste in the final cup.
Espresso: 1:2 dose to yield, extracted in 28-36 secs
Filter: 0.07:1 coffee to water, brewed in 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.