
About this coffee: 

This decaffeinated coffee is a blend produced by over 50 farming families from a village called San Fransisco and located in the district of Huabal, in the northwest of Peru. The main varieties grown in this high altitude region (over 1600 meter above sea level) are Caturra and Catimor and most producers have their own hand pulping machine and fermentation tank to process their own coffee. When the coffee is dried, it is then delivered to Falcon's warehouse - our sourcing & import partner - in the city of Jaen where the coffee is tasted and graded before being milled and prepared for export. 

How we make it decaf:

The CO2 process of decaffeination uses liquid Carbon Dioxide (CO2), a highly selective solvent for caffeine. The green coffee is soaked in water to open the bean’s “pores”, beginning the decaffeination process whereby caffeine molecules are able to move in and out of the beans. The coffee is then placed into a compression tower, where it is brought into contact with pressurized liquid CO2. The pressure transforms the CO2 into a supercritical state, where it is part liquid and part gas. By circulation through the coffee, the carbon dioxide bonds with the caffeine, drawing it out from the beans. The CO2 is then separated into an evaporator, where the caffeine precipitates from the CO2, which means the caffeine can be collected and used to resell. After this, the CO2 is pumped back into the vessel containing the green coffee for a new cycle. When the required 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. 

Decaf

At Perky Blenders, we like to think of ourselves as one big family. That’s because family is in the very foundations of our business: we were family-formed back in 2015 by brothers Tom and Adam Cozens, along with Adam’s wife, Victoria. And even back then, operating as a humble little coffee cart outside St James’ Street station, we had the same aims as we do now: to be responsible, friendly and accessible to all. It’s still us here. Hello. And though we’ve since stretched our latte-fuelled legs beyond that converted three-wheeled Piaggio Ape, we’re the same coffee up-and-comers waxing lyrical about single origin beans to the good people of Waltham Forest. A few years on, we now have four shops within the borough, and we supply our coffee to over 50 stores – including Wholefoods, the award-winning Eat17 Spar shops and big chill. In the last few years, we’ve been featured in the Indy Best’s ‘Best Coffee Subscription Services,’ and have recently won two Time Out Awards as the ‘Best Coffee Place’ within three London Postcodes. And we’ve opened our second roastery, with a state-of-the-art 20kg Petrocini Specialty Roaster that we’re pretty proud of, and plenty more space to swing cats/coffee sacks. When all this is over, we’d love you to drop by for a visit. These are strange times, but one bonus is that we’re meeting lots of friendly new (virtual) faces via the subscription side of our business.

Decaf

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Decaf