This latest decaf from our friends at Legado is decaffeinated using the CO2 process (more details below). By avoiding the use of harsh chemical solvents, maximum flavour is retained in the beans ensuring that you can have a full-flavoured cup without the jitters.

The beans for this decaf originate from DR Congo & Mexico and provide a full-bodied coffee with nut & chocolate notes and subtle hints of orange.

Roaster's notes

• Tasting notes: Thick, Smooth, Peanut Butter, Milk Chocolate

Decaffeination processes using carbon dioxide (CO2) differ in their details. All take advantage of the fact that carbon dioxide, when compressed, behaves partly like a gas and partly like a liquid, and has the property of combining selectively with caffeine. In the most widely used CO2 process the steamed beans are bathed in the compressed carbon dioxide and the caffeine is removed from the carbon dioxide through charcoal filtering, just as it is in the water-only process. However, the flavor components remain in the bean throughout the process, rather than being soaked out and then put back in again, as they are in both the Swiss Water and the indirect solvent processes.

Since carbon dioxide is the same ubiquitous and undisputably “natural” substance that plants absorb and humans produce, and since, in most versions of the CO2 method, the flavor components remain safely in the bean throughout the process rather than being removed and put back in again as they are in the Swiss Water process, carbon dioxide methods would seem to be the decaffeinating wave of the future. However, coffees decaffeinated by the CO2 method have been slow to come onto the specialty market, and reviews have been mixed. (Source: Coffee Review)

Coffee details

• Varietal: Caturra, Catuai
• Processing Method: Fully washed and sun dried
• Country: Mexico & DR Congo
• Elevation: 1,300 - 1,600m