Fairtrade Decaffeinated Espresso Coffee Beans
A lightly roasted decaffeinated blend sourced from Fairtrade plantations in South America.
Brown sugar and caramel sweetness
Our Fairtrade certified Decaffeinated Espresso Blend delivers a sweet espresso, one that can be characterised by its caramel and brown sugar sweetness, a slight hint of biscuit and a fruity acidity.
This light roasted blend that works perfectly as an origin espresso, or as the base for shorter milk-based drinks such as a flat white or macchiato.
Fairtrade Certified Decaffeinated South American Arabica
Sourced from two of the most famous coffee producing countries in the world, Brazil and Colombia, the coffees used in our popular decaffeinated blend all come from high altitude plantations which are under the Fairtrade umbrella.
Grown at least 1,200m above sea level, the coffee cherries soak up the high mountain sun and rain, slowly developing the sugary sweetness and fruity acidity valued for this blend.
The caffeine is removed by soaking the raw coffee beans in a water solution to extract the caffeine at a molecular level, before being washed again in fresh water and left to dry out under the South American sun.
Through the Fairtrade program these farmers have been able to invest in several techniques and pieces of kit to make the quality of the coffee they produce better and better, including fermentation tanks and sorting machinery, as well as education and healthcare for the farmer's families.
- Estate/Cooperative/Exporter – Various
- Growing Altitude – 1200m+
- Growing Method – Mixture of shade grown and full sun
- Processing Method – Washed
Smooth and mild with a balanced, fruity acidity, with plenty of brown sugar and caramel sweetness coming through. Notes of biscuit emerge when mixed with milk, whilst those caramel flavours become more pronounced.
The light roast brings less bitterness than other blends, ensuring a mild, drinkable and caffeine-free cup of coffee.
Ideal Brew Temperature: 88-90°C
Brewing Notes: Due to the blend's sweet flavour profile and fruity acidity we recommend pulling your shots a little tighter than normal and brewing the espresso at a slightly lower temperature than usual