Decaf coffee beans with flavour. That's the goal. Not always easy.

Every year we select two decaf coffees that say something about where they come from. Not as a side option - as proper coffee. We buy fresh, twice a year, to keep the quality consistent.

The decaffeination process determines what stays in the bean. The most widely used method works with methylene chloride - effective, but not something we want in our coffee. We only work with processes that use no chemical solvents.

Mountain Water Process

The Mexico Santa Fé goes through the Mountain Water Process, carried out by Canadian company Swiss Water. Unroasted green beans are submerged in a water-based solution called Green Coffee Extract - which contains the same compounds found naturally in coffee, except caffeine. This draws out the caffeine without touching the flavour. Result: 99.9% caffeine-free, soft nutty structure intact.

Sugar Cane Process

The Colombia Las Flores Pink Bourbon goes through the sugar cane process. Green beans are steamed, rinsed with ethyl acetate - a natural compound derived from fermented sugar cane and acetic acid - then dried. The process removes 97-99% of the caffeine. The fruity, floral character of the Pink Bourbon variety stays.

Both decaf coffee beans work for filter and espresso. Even in the evening.