Demystifying Decaf

We choose to source organic coffee for our decaf option. These coffees are grown in central and Southern America and are decaffeinated in or near their country of origin, before making the trip to Australia.

There are various ways to decaffeinate coffee without the use of chemicals, such as Swiss Water Process and Mountain Water Decaf.

We always roast our decaf as a single origin (rather than a blend of different origins) and we source the best quality organic decaffeinated beans – so the origin of the coffee changes over the year. Our current decaf is from Chiapas in Mexico, it is NASAA certified organic and is decaffeinated via the Mountain Water Decaf process.

The decaffeination occurs in Latin America’s first decaffeination plant that opened in 1983. It is recognised worldwide for its quality control, research and development and innovation. The Mountain Water Decaf name comes from the fact that the water used is melted glacial water from Pico de Orizaba, Mexico’s highest mountain.

The process is highly complex but put simply the green beans are steamed gently then immersed in water saturated with flavour compounds of coffee. As osmosis occurs, the only property that leaves the beans is caffeine. The essential flavour elements in the beans stay there, balanced by the water already containing the flavour elements. The beans are then dried, analysed and cupped. This method extracts up to 98% of the caffeine. 

We roast our decaf to medium roast level, and always cup every batch before they are packed. We find the Mexican Chiapas decaf to be sweet and nutty, and enjoy it as an espresso, with milk or equally delicious when made in a plunger.

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