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Decaf - RWANDA - Kigeme Top Lot 100% Arabica -  CO2 Process
Decaf - RWANDA - Kigeme Top Lot 100% Arabica -  CO2 Process
Decaf - RWANDA - Kigeme Top Lot 100% Arabica -  CO2 Process
Decaf - RWANDA - Kigeme Top Lot 100% Arabica -  CO2 Process
Decaf - RWANDA - Kigeme Top Lot 100% Arabica -  CO2 Process

Speciality Coffee

Decaf - RWANDA - Kigeme Top Lot 100% Arabica - CO2 Process

£7.50


  • DECAF - RWANDA - 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.

    Our latest offering is Rwanda bean that is a Bourbon varietal. It's decaffeinated using the CO2 method and gives for  a juicy taste with tropical fruit, peach, plum, white grape notes. Sweeeet!  

    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 CO2 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

    REVIEW THIS PRODUCT AND YOU COULD WIN A FREE V60 DRIPPER AND FILTER PAPER
  • DECAF - RWANDA 100% Arabica - CO2 Process - NEWLY ARRIVED


    LOCATION: Rwanda
    ALTITUDE: 1900 - 2100 masl
    PREPARATION: Fully Washed
    VARIETY: Bourbon
    HARVEST: March - June


    Cup Profile: Juicy, tropical fruit, peach, white wine


    Origin:

    Located in the Nyamagabe district of Southern Rwanda and three hours from the caprital city of Kigali, Kegeme coffee washing station is a spectacular mix of hillside and raised beds. 1300 smallholder farmers bring their coffee for processing. Recently refurbished, the Kigeme has 40 raised beds and more being constructed.

    The station benefits from the high altitude, which allows for mature, slow-growing coffee cherries. This slowness of ripening gives a very desirable balance of acidity and sweetness. The farmers are well trained in good agricultural practices which is so important in producing excellent coffee beans and sound harvesting.

    This fully washed Red Bourbon is grown from 1900-2100 masl in rich volcanic soil supplied by nearby Lake Kiuva, which caps a volcano that erupts approximately every 1,000 years. The water is gravity fed directly to the washing station on the slopes below. 

    Carbon Dioxide Method

    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



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