We receive fresh deliveries of these coffee beans several times per week. Please allow up to 2-3 working days after you order for dispatch in case we need to wait for the next delivery.
Origin Coffee Roasting's decafs are always delicious. They select top-quality single-origin beans that are decaffeinated using a chemical-free process, to ensure maximum flavour retention and no unpleasant artificial qualities.
Their decaf selection varies and changes often, but there is always something to savour for the caffeine-sensitive or the late-night coffee drinker. These are decafs that you will want to drink for pure enjoyment, not just as a substitute. Buy a bag to experience coffee flavours from across the world, without the caffeine.
Phaedon's tasting notes
My wife and I have what I call a decafternoon tradition. After lunch, we tend to stay away from the caffeine, but that doesn't mean we stay away from coffee. We've been having our traditional mid-afternoon decaf for many years, and it has made us rather choosey about what we drink.
We have developed a specific fondness for sugar cane decafs. Something about this decaffeination method just seems to yield decafs that taste almost indistinguishable from regular coffees. This one is definitely of that category.
This coffee is wonderfully rich in its profile. It's full of creaminess, caramel sweetness, subtle nut notes, and a bit of bright fruit acidity. It's just what you want for an afternoon pick-me-up, even without the caffeine. I've enjoyed it in all types of brew methods from the moka pot, to pour-overs, to immersion.
- Flavour: cinnamon candy, stewed stone fruit, tea gelato, caramelised sugar, hazelnut syrup finish
- Body: black tea
- Roast: medium-light
- Acidity: red apple
- Brewing: versatile but particularly in espresso and milk-based espresso
Coffee details from Origin
Sugar cane or ethyl acetate (EA) decaffeination, starts by fermenting molasses derived from sugar cane to create ethanol. This alcohol is then mixed with acetic acid, to create the compound ethyl acetate. In Colombia, where sugar cane is readily available, it makes good sense to use this plentiful resource as a feeder into the coffee industry. Ethyl acetate is also found in wine, beer, fruit, vegetables, and other foods & beverages.
When the coffee is received at the decaffeination plant, it is first placed in a bath of water and steam. This elevates the moisture content and swells the bean in order to facilitate the extraction of caffeine. The coffee is then subjected to an EA wash, which dissolves the caffeine. The beans are then purified with water and steam, which cleans clean the innermost portions of the bean. Finally, the beans are dried until reaching the moisture similar to which they had prior to the process.
This method avoids excessive heat or pressure, which can radically disrupt a green bean’s cellular structure. One downside of this process, is that since the pores of the seed are opened up through steaming, the coffee does tend to age more quickly (both as roasted and green) than non-decaf.
This process removes roughly 97% of the caffeine content. This is slightly less than some of the other “natural” decaffeination processes we have featured in the past – such as CO2. It is claimed that due to the fermented molasses from the sugar cane, this process creates beans with a pleasant, clean, and sweet flavour. Unless we could taste the same lot of coffee decaffeinated via EA and another process, we cannot say for sure. That said, this is an amazing cup for those who prefer to avoid caffeine.
- Processing: Fully washed, sugar cane (ethyl acetate) process decaffeination
- Country: Colombia