Decaffeinated City-Roast Coffee

Why should the caffeine-drinkers have all the fun?! And who said ‘decaff’ must be mild and gentle?? This after-dinner ‘decaff’ will bring you some sweet dreams!

There is, of course, no reason why 'decaff' should have the reputation of a coffee lacking in flavour. The flavour in generated in the roasting process, which occurs after decaffeination, and our decaffs are roasted as often, and in as small batches as any other of our coffees.

Decaffeination can be achieved using many methods, including treatment with harmful chemicals such as ethyl acetate and methyl chloride. These should, of course, be avoided! Friendlier methods, which we employ, include 'Swiss Washing', Mountain Water processing, and rinsing in supercritical (high pressure) liquid carbon dioxide.

This City-roast Decaff' is a Mountain Water processed, Central American Arabica. It has been roasted until well after the medium roast '1st crack', at which the expanding bean is also heard to 'pop' in the roasting drum, but just before the dark roast '2nd crack, so it is less bitter than the darkest roasts but extremely satisfying as an after-dinner espresso.

You may also like our medium Decaff.