Speciality Coffee

Decaf - BOLIVIA / HONDURAS (RFA)- 100% Arabica - Sparkling Water Process


Speciality Coffee

Decaf - BOLIVIA / HONDURAS (RFA)- 100% Arabica - Sparkling Water Process


  • DECAF - BOLIVIA / HONDURAS (RFA Certified) - 100% Arabica - Newly Arrived

    Cup Profile: Cherry, vanilla. Syrupy and sweet.

    SCCA: 84

    Rin's 1st Craic:

    One of the most exciting things about being a coffee roaster is the immediacy of accessing coffee beans from across the world, without having to take a gap year and share a hostel with a dozen soon-to-undergrads reading Lonely Planet guides. As well as directly sourcing our Brazil: Bom Jesus, we have some wonderful suppliers who operate on the strictest traceability guidelines that allow us to sample the very best Arabica coffee, while ensuring coffee farmers get a fair payment for their labours.

    We've plumped for a blend of Bolivia & Honduras bean for our latest decaf. A sparkling water processed caturra varietal, gives a vanilla and cherry notes that are rounded off by a syrupy mouthfeel.  

    I've worked hard at roasting decaf to bring out the its best notes (can you hear the violins?). Unhinged fools in my position will tell you, roasting decaf is a dark world, where all but lovers of dungeons and dragnets, dare not venture.) Get it wrong (and boy, for the first few months of my roasting life, did I ever) and you might be sucking wet cardboard through a straw. But do some horse-whispering to that petulant pony and you might be onto a real winner. One thing's for sure, you just can't treat decaf like any other coffee bean. And whatever your views on decaf, as I roaster, I totally respect that and love the challenge.

    These beans are decaffeinated using a sparkling water process. For more about this procedure and the farm's provenance, click on the "Nerd Zone" tab above.

    This coffee works well for any brewing method, but we'd especially recommend something that works well with full-bodies coffees such as espresso / stove top / softbrew / cafetiere

  • DECAF - BOLIVIA / HONDURAS  (RFA Certified) 100% Arabica - Newly Arrived Sparkling Water Process 

    LOCATION: Bolinda, Caranavi
    ALTITUDE: 1650 masl
    VARIETY: Caturra
    HARVEST: July - September

    LOCATION: Gualme, Corquin Copan
    ALTITUDE: 1450 masl
    VARIETY: Catuai, Caturra
    HARVEST: November - January
    SHIPMENT: February - April

    Cup Profile: Cherry, vanilla. Syrupy and sweet.


    Finca La Bolsa was bought by Jorge Vides, a distinguished medical professional, in 1958. Prior to this the land wasn’t used for coffee production. Jorge won a number of awards for coffee production and for services to the region of Huehuetenango, and had the main hospital in the coffee growing community named after him. La Bolsa competed in the 2002 Cup Of Excellence competition and placed second, scoring 94.98. La Bolsa sits between two mountains, which provide a very stable, humid microclimate. This combined with the limestone rich soils give the coffee a very unique profile, with a rich syrupy body and plenty of malic and citric acidity. Coffee is fermented for between 18 and 24 hours, and is then cleaned of mucilage, graded in channels and soaked overnight.

    La Bolsa is RFA certified & follows C.A.F.E practices guidelines. Coffee Care funded the construction of a school and nursery at the farm, with fully trained, full time teachers. All of the temporary and permanent staff have access to schooling for their children, and they are incentivised to leave their children at school or nursery through food donations. When a child attends school or nursery for 5 consecutive days they receive a weekly supply of rice, beans and corn. Prior to this food ration scheme it was very difficult to get people to leave their children in the care of others, and schooling wasn’t necessarily valued as there is a greater pressure on earning more money to feed the family. As a result there are no children working in the farm, and the school and nursery classes are full. Accommodation is provided for permanent and temporary workers, with separate facilities for men and women and families, bathrooms and kitchens. Sections of the farm are reserved areas, to promote biodiversity, reduce exposure to winds and soil erosion. Inga trees are used as a shade trees, and to fix nitrogen in the soil which is essential for plant and cherry growth. Renardo has an expansive composting operation to make use of waste products, using redworms. 


    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.

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