MILK CHOCOLATE – ALMOND – WINEY
— chemical-free, CR3 Natural Liquid Carbon Dioxide process
This decaf is made from a blend of two lots – White Nile and Sipi Falls, both of which we used (fully caffeinated this season). This is one exceptional decaf – it’s hard to believe it’s even one at all.
Origin White Nile – Nyagak-Paidha, Zombo District (North Uganda); Sipi Falls – Chema town, Kapchorwa District (East Uganda)
Owners smallholder producers of the Kawacom Sipi Falls Sustainable Project
Varietals SL14, SL28 & Catimor
Processing Fully washed & sun dried before being finished in mechanical driers
Altitude 1,300-2,000 masl
Acidity baked apple
Brewing versatile for anyone who avoids caffeine
Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags.
Our blends and decaf are packed into both 250g and 1kg bags.
This naturally-processed decaf is made from a blend of two lots – White Nile and Sipi Falls, both of which we used (fully caffeinated this season). This is one exceptional decaf – it’s hard to believe it’s even one at all.
‘Kawacom – Mercanta’s exporting partner in Uganda – initiated their White Nile Organic Coffee project in 1998 in an effort to harness this potential. By promoting the cultivation of Arabica coffee, training farmers in agricultural techniques and best practices, educating widely regarding the importance of harvest and post-harvest activities, and building top-notch washing stations, the project hopes to put Uganda ‘on the map’ as the next big destination for speciality coffee. So far, the successes have been multiple. In 2003 the project received its very first Organic certificate – an accomplishment that has, over the years, attracted UTZ and Rainforest Alliance certification schemes. Today, the project has expanded significantly, thanks to these successes, and reaches 8,000 small holder farmers, many of whom not only receive higher prices for their higher quality coffee but also participate in other social and environmental programs and Kawacom’s cash management project. ‘
For more information on White Nile, click here.
‘The locals believe that god lives on Mt. Elgon – far beyond where people venture – and that when he is happy, he delivers rain to the bountiful gardens clinging to the mountainside. Indeed, these green, fertile hillsides are very nearly divine territory for the production of potentially spectacular coffees, and producers are increasingly realising their potential.
The Sipi Falls Organic Coffee Product has made the most of these idea natural surroundings in Uganda’s Mount Elgon region and is pushing the boundaries of how we think about Ugandan coffee. By promoting the cultivation of Arabica coffee, training farmers in agricultural techniques and best practices, educating widely regarding the importance of harvest and post-harvest activities, and building top-notch washing stations, the project hopes to put Uganda ‘on the map’ as the next big destination for speciality coffee.
The Sipi Falls Organic Coffee Product was initiated in 1999 in Uganda’s Kapchorwa district – high on the slopes of Mt. Elgon, coffee grows at altitudes ranging from 1,300 metres to 1,900 metres. Arabica is the main cash crop here and is normally inter-cropped or grown alongside other crops such a banana and beans.’
For more information on Sipi Falls please refer to these earlier season notes.
One of the vital elements and most important compounds of our natural environment is carbon dioxide. It is in the air we breathe, it is the gas that makes mineral water effervescent and, by assimilation, enables plants to grow. It is also a highly selective solvent for caffeine. Based on this phenomenon, CR3 developed its Natural Liquid Carbon Dioxide Coffee Decaffeination Process. In this patented process, the natural carbon dioxide is used under sub-critical conditions, i.e. in a liquid state at low temperature and pressure (relative to the supercritical process). These particularly gentle process parameters, together with the good caffeine selectivity of CO2, guarantee a high retention rate of the coffee components responsible for aroma and taste. The process can be described in detail as follows:
The raw, unroasted coffee is moistened with water and put into a vessel where it is brought into contact with pressurised, liquid carbon dioxide. By circulation through the coffee, the carbon dioxide draws the caffeine out of the bean. In an evaporator, the caffeine precipitates out from the CO2 which, after evaporation and re-condensation, is pumped again into the vessel containing the coffee for a new cycle. When the required residual caffeine level is reached, the CO2 circulation is stopped and the coffee is discharged into a drier where it is gently dried until it reaches the original moisture content. The coffee is then ready for roasting.
The specific characteristics of the CR3 Natural Liquid Carbon Dioxide Coffee Decaffeination Process are:
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