DECAFFEINATED - Palo Grande - Colombia - Sparkling Water Process 250g

DECAFFEINATED - Palo Grande - Colombia - Sparkling Water Process 250g

£8.00Price

A first class coffee decaffeinated naturally with only sparkling water, to maintain the flavours of these Colombian beans.

 

Pear and almond are the first notes, laid over a creamy, full bodied dark chocolate. The best decaf we've ever tasted.

 

Perfect to enjoy at any time of day or night and no reason not to have another cup (or two!)

Grind
  • Coffee Details

    LOCATION: TIMBIO, CAUCA

    ALTITUDE: 1600m -1900m

     

    The Cosurca Cooperative is based in Timbio, just to the south of Popayan in Cauca and represents 11 farmer organisations and 1500 families spread across the Colombian Massif, here in central & south Cauca. The Co-op was established in 1993, looking to work for its members to help farmers and their communities prosper, both economically & socially. The cooperative has a number of programs looking at post conflict resolution, women’s empowerment, youth promotion, general education, ethnic minorities & environmental harmony.

    The coop is working to have all its members working organically as they believe this is best for the prosperity and future of the farmers and environment together. These are the groups involved in the production of coffee -ASPROSI, ASPROSUR, ASPROALMAGUER, ASPROSUCRE, ASPROCOP, ASPROBALBOA, ASOCAFE, ASPROSANLOR, ASOPROA & ASOCAMP. As well as coffee they also have established a fruit drink business buying fruit from their farmer members to be produced and sold from the coop headquarters in Timbio.

    This Palo Grande blend is made up of coffee coming from the producer organisations that was cupped and assessed by Alberto and the Cosurca QC team in the lab at the mill. Each of these 4 producers making up this lot are small holders with between 1-4Ha of land. All the coffee is hand-picked during the harvest and then once picked is deplulped and usually left to dry-ferment for around 18 hours until ready. From here it is then washed and cleaned before being dried for between 10 -14 days in parabolic driers. From here the coffee is then delivered to the local collection points of the group before being transported to Cosurca in Timbio.

    This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at 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 and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma. 
    The process is outlined below: 
    1. The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile. 
    2. After the water has been added, the beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules. 
    3. The sparkling water then enters an evaporator which precipitates the caffeine-rich carbon dioxide out of the water. The now caffeine-free water is pumped back into the vessel for a new cycle. 
    4. This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier. 
    5. The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting. 

    There are several benefits to using this process for decaffeination: 

    The agent used for extracting the caffeine is entirely natural and the process can be classified as ‘organic’ due to the complete lack of chemicals used throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way. 
    The way the process works means the other compounds in the green bean are left untouched, meaning de-caffeination has no effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the carbohydrates and proteins in the green bean which contribute to flavour and smell. 
    The cell structure of the green bean and the finished roasted bean is unchanged which is of great advantage when working with speciality coffees. 
    The by-products are 100% natural and recyclable.