Simmer Down Decaf

Notes of Vanilla Fudge & Caramelised Biscuit. Medium roast, strength 3/5.

We love our caffeine as much as the next person. But sometimes you need a break from the buzz. This decaf coffee, is a rich and flavourful brew that has all the buzz of your regular cup of joe but none of the jitters. Perfect for milky or black coffees.

“Delicious decaf, one of my favourite ones on the market, I’ll certainly be buying again”.

• Small batch, single origin, freshly roasted to order.
• 100% Arabica, high quality coffee beans, organic and Fair-trade.
• Natural chemical free decaffeination process (99% caffeine free), the clean way. 
• Fully recyclable and resealable bags to stay fresher for longer.
• Exclusive coffee sourced by us and enjoyed by our customers for over 10 years - not available in the supermarkets.
• Gentle on the Tummy: Our low-acid & decaf beans mean you can savour coffee without the cringe of stomach discomfort.

What you need to know:

• Smooth body with notes of vanilla fudge and caramelised biscuit. Chemical free decaf process, virtually caffeiene free. (99.9 percent)
• Great Taste judges comments - "A dark roast that delivered a rich crema. With milk, it becomes a vanilla fudge: soft, round, full of malt and with a pleasingly long finish. No one would guess this was a decaf." 

More from our friends that supply this coffee:

Back in 1995, the Bayter Family rolled up their sleeves and dove headfirst into the agricultural scene at El Vergel farm. Avocado was their main squeeze, but when avocado prices took a nosedive in 2006, they knew it was time to shake things up. So, they tossed some coffee varieties into the mix – catimore, red, yellow caturra – and boom, a coffee empire was born! Fast forward to 2016, and with a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for some serious coffee greatness.

Then, in a stroke of genius, they embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab. And let's not forget their claim to fame – the Koji fermentation process, a game-changer in the green coffee game! Now, meet the dynamic trio behind the scenes: Martha Montenegro, along with her coffee-savvy partners Elias and Shady. Together, they're not just brewing coffee; they're brewing up a whole community revolution!

Their mission? To blend tech magic with coffee passion and sprinkle a little extra joy into the lives of everyone at El Vergel Estate.

Origin: Tolima, Colombia

Farmers: Elias & Shady Bayter

Varietal: Red and Yellow Caturra

Processing: Washed -  Naturally processed co2 Decaf

Did you know?

Decaf coffee is still packed with antioxidants, magnesium, potassium, and niacin. Only the caffeine molecule is extracted during the decaffeination process. 

How we remove the caffeine from our coffee: 

1. The green coffee beans are soaked/cleaned in water, as the beans expand the pores open up and the caffeine becomes mobile.
2. Pressured Carbon Dioxide is introduced, this combined with the present water creates sparkling water. The CO2 acts like a magnet to the caffeine molecules, extracting it from the beans.
3. The water is then drained into an evaporator which precipitates the caffeine rich carbon dioxide out of the water.
4. This cycle is repeated until the caffeine level is low enough to be classified as decaf.
5. The decaffeinated coffee is then gently dried until it reaches its original moisture content and is then ready for roasting.