The Decaf

At 15grams, we're passionate about bringing you the best coffee experience possible. 

Our London-based small-batch coffee roastery is dedicated to sourcing only the highest quality, sustainably grown specialty coffee. From bean selection to brewing, we strive for excellence every step of the way, with a focus on creating a positive impact for both the environment and the communities that produce our coffee. 

Join us in our mission to enjoy exceptional coffee while making a difference.

15grams

Kainamui

Bombe

Didier

@ilya-gruzdev 15grams, I have a couple of them at Blackheath and Greenwich, but they also deliver!

Finca La Esperanza

Meridian is our house filter coffee, named after the Prime Meridian that runs through Greenwich, the town we call home.

At 15grams, we rate filter coffee above any other brewing method. We’ve chosen this as our house filter as it showcases the best of what filter coffee can offer - refreshing sweetness and complex flavours. To brew, we recommend using a drip filter machine, a V60, or a similar method.

The beans are processed using the pulped natural method, which means that the beans undergo drying with most of the fruit, or mucilage, still intact. This relatively rare method, though demanding at the processing stage, is employed to draw out added sweetness and aromaticity while maintaining the full-bodied feel of a naturally-processed coffee. In this case, the flavor evokes a blend of chocolate and peanut, with a note of honey to follow.

This coffee originates in the Cerrado, an area of tropical savanna in Eastern Brazil. The Fazenda Pantano functions as both a research station and commercial farm, and maintains a commitment to sustainability. Half of the 550-acre farm is given over to nature reserves, and the coffee is sprayed with fully organic, honey-based pesticides, efforts which have earned it certification from the Rainforest Alliance.

Meridian

Karimikui AA

This coffee was grown by Rafael Amaya on a farm near Timana, in Southern Columbia, straddling the northern Andes. Extremely high altitudes and volcanic soil combined with high levels of rainfall make for exceptional conditions for growing coffee. The beans used are 100% Caturra, an off-shoot from the Red Bourbon varietal.

Amaya is the result of a long dry-fermentation process. The coffee is sealed inside bags for two hundred hours before being sundried on raised beds until the ideal moisture content is reached. Lengthy periods of fermentation allow the beans to absorb flavour from the cherry of the coffee fruit before it is removed - allowing for stronger fruit flavours to develop.

In this case, this results in strong notes of cherry and cranberry, underpinned by a hint of cocoa nibs. Expect complex flavours and a syrupy, satisfying mouth feel when brewed with any filter method.

Amaya

Genii Challa is the newest addition to the Nano Challa Cooperative, an organization founded by a group of small holders in Jimma, Ethiopia.

Under a cooperative model focused on reinvestment of profit and fair distribution of funds to members, Nano Challa has been able to consistently produce outstanding coffee under fair and equitable conditions.

This coffee is grown in small lots among old-growth forests in the Ethiopian Highlands, at around 2000m above sea level. This is a cool, tropical climate, where coffee has been cultivated for hundreds of years. In contrast to more common monocultural practices, these naturally indigenous heirloom varietals are grown together in mixed lots. The produce of multiple varietals and local conditions produces a blend of beans that is highly specific to one plot. Processed together, this produces a coffee we call heirloom.

This is a washed coffee, which is soaked and skin-dried briefly before being sorted and left to dry naturally for 10 days. This makes for a bright and zesty filter coffee with a range of citrus notes.

Genji Challa

Nice! I also loved this one, but Amaya much better from 15grams

Our Church Street blend is our staple coffee, named in honor of our first coffee house located in Greenwich.

Blends are simply coffees that use beans from more than one place. We’ve combined beans from two small farms in Brazil and Colombia to make ‘A Damn Fine Blend’. Blends tend to be more forgiving and easier to work with, so they’re ideal for brewing at home.

The Colombian beans are grown by women belonging to a coffee farmers’ collective focused on small-scale sustainable farming. Collectives like this one share resources so that small farms can operate independently with the same efficiency as larger growers. Members can rely on fixed pricing, and their profits are around 75% higher per kg of coffee than they would be on the commodity market.

This coffee is roasted as an omni-roast, so will work well with any home brewing method you choose.

Church street

Eden

This brew reminded us of apple pie – the brown sugar sweetness of a pastry paired with tart red apples. This coffee comes from the Burundi-based Migoti Coffee Company – a specialty coffee producer, processing some of the best coffee across all of Burundi.

The name “Migoti” comes from a local indigenous tree, which is also the name of the mountain where Migoti built their first coffee washing station. The Migoti Coffee Company places a special focus on educating and supporting its farmers. Investing in new crops for current farmers to intercrop with their coffee trees, embarking on ambitious hydropower projects, and providing continuous education to improve the quality and quantity of their crops, the Migoti Coffee Company directly helps build a brighter future for the next generation of Burundi coffee farmers and their families.

These particular beans come from farmers Dan Brose and Pontien Ntunzwenimana, grown high in the mountains overlooking Lake Tanganyika. The high altitude paired with the region’s volcanic soil results in a bright, juicy cup. We recommend brewing it as a filter to bring out its sweetness.

Mutambu Hill

Tranquil Vale, aptly named, not only serves as the home of our second coffee house but also the source of our delicious decaf coffee.

Our decaf coffee is produced by smallholder farmers in Huila, Colombia. The growing, processing, and full decaffeination process all happen at the source. The beans have gone through a natural process that maintains the integrity of the green coffee flavor. For the decaffeination process, a natural by-product of fermented sugarcane is used to create a solvent. The beans are repeatedly soaked and drained until all the caffeine has been removed.

This coffee is roasted as an omni-roast and will work well with any home brewing method of your choice."

(formerly ‘The Decaf’)



Tranquil Vale - Decaf

Kaku is a processing station in Yunnan Province, south-eastern China. Run by Mr. Li as a family business, it processes the beans of his own family farm as well as several surrounding smallholders. This coffee has been grown using biodiverse, poly-cultural farming methods, with the coffee shaded by rosewood and camphor trees.

Specialty coffee cultivation is a relatively recent phenomenon in China. Only 2% of the coffee grown in China is specialty coffee, effectively all of which comes from Yunnan. High altitudes with plenty of arable land sitting at over two thousand metres above sea level and mild climate make ideal conditions for the cultivation of Arabica beans - in this case Catimor.

The result is a bright cup with plenty of sweetness. On one hand, sugary and zesty notes reminiscent of candied lime and zest and on the other, milk chocolate. Prepare this one with a home espresso machine or moka pot for a vivid shot of espresso that is as sweet as it is bitter.



Kaku

We care a lot about decaf beans at 15grams, and believe they should taste just as exciting as their caffeinated counterparts. This is why we're introducing our second decaf option - Quindio, coming from the volcanic region of the same name in Colombia.

This micro-lot is 100% Tabi, a unique hybrid of Timor, Bourbon, and Typica varietals. It is sourced from smallholder farmers belonging to the "Federacion Nacional de Cafeteros". Each farmer's plot is cupped individually, and the best beans are selected and blended before undergoing natural Sugarcane decaffeination. The selected beans are saturated with water in separate chambers and then exposed to sugar cane ethyl acetate, which removes the caffeine and enhances sweetness while preserving the coffee's flavour. Finally, the coffee is dried to restore its original moisture content.

Brewed as a filter, we taste notes of black tea, clove, finishing on a raisin sweetness.

Quindio - Decaf

Denilson Adonis Madrid Mejía, produced this fully washed Honduran coffee. The bean strikes us with a mouth-watering acidity. Denilson Adonis Madrid Mejía’s grandfather was one of the founders of the coffee producing village of Santa Barbara, Honduras. Learning the trade from his father, Danilson is the fourth generation of coffee producers. Denilson got the chance to develop his own farm Las Flores when he was just 14 years old; building a new coffee nursery, he began to produce his own coffee lots. The success of Las Flores allowed Denilson to not only produce exceptional coffee, but pay for his agribusiness degree, which he is graduating from next year. We are very excited to be able to promote Denilson’s coffee in London.

Grown between 1,600 and 1,1850 metres above sea level, these beans possess all qualities of a great high-altitude coffee: a juicy, bright, and delicate cup. These flavours are further enhanced by Denilson’s processing: the coffee cherry fruit is removed after picking, leaving the mucilage-covered beans to soak for 24-36 hours, after which they are finally washed and dried in the sun. As a result, we taste notes of vanilla and orange blossom, and recommend brewing it as a filter to preserve its delicate profile.

15grams

3.8

15grams

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

Church street

Kaku

Las Flores

Meridian

Mutambu Hill

Quindio - Decaf

Tranquil Vale - Decaf

Coffee archive

Amaya

Bombe

Didier

Eden

Finca La Esperanza

Genji Challa

Kainamui

Karimikui AA

The Decaf

New Coffee Review