Carlos Refrain Paz Sevilla and his family planted the first trees in the Finca Altos de Erapuca coffee farm in 2008. It has been a uphill battle to get to the quality they have now as all the coffee has been planted within the rainforest at high altitude. This creates a great quality of flavour but the reduced yield is the sacrifice. We are extremely grateful for this family run farm's commitment to its high standard of environmental sustainability, we're very proud to bring you their coffee.
The Village of Eratoi on the Timor Island has been growing coffee for generations. The co-op run by Senhor Laurentino Soares are committed to high standards of organic farming in the Rain forests of Timor.
This blend of this Natural from Honduras and the Washed from Indonesian Timor Island brings together a nutty rich flavour of the rain forest! This coffee does however, have a red cherry that shows through. But the dominant flavours are dark chocolate and nuts with hints of ginger and black pepper.
This is a decaffeinated treat!
- choose a regular subscription or one-time buy
- choose a bag size
- choose whole bean or pre-ground
For Subscription Option
- 1 bag of coffee (1kg or 250g) will be sent to the shipping address at each set time
- First bag ships when the order is placed
- Recurring shipments of coffee will continue to be sent at the chosen frequency
- Your first charge will be taken from your card when you place the order
- You will be reminded 3 days before reoccurring charges to your card
- Can be canceled anytime
Sparkling Water Decaffeination Process
The process is outlined below:
- 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.
- 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.
- 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.
- 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.
- The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.
There are several benefits to using this process for decaffeination:
- The agent used for extracting the caffeine is entirely natural and the process can be classified as ‘organic’ due to the complete lack of chemicals used throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way.
- The way the process works means the other compounds in the green bean are left untouched, meaning decaffeination has no effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the carbohydrates and proteins in the green bean which contribute to flavour and smell.
- The cell structure of the green bean and the finished roasted bean is unchanged which is of great advantage when working with speciality coffees.
- The by-products are 100% natural and recyclable.