Whilst it is often thought that coffees are decaffed at origin, it is actually far more common for the decaffeinating process to occur after export in consuming countries.

Carbon dioxide is combined with water to create ‘sub-critical’ conditions, which creates a highly solvent substance for caffeine in coffee. The coffee beans are brought into contact with the pressurised liquid carbon dioxide which combines with the water to form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules. It is a 100% natural and organically certified process and the refined caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.

Located on the North slopes of the Picacho Volcano in the Bálsamo-Quezaltepec coffee region, in the municipality of Nejapa, Department of San Salvador. The estate has been in the family since 1880 after being bought by Dr. Emilio Alvarez Lalinde when the family migrated to El Salvador from Colombia bringing with them an ancestry & knowledge in coffee production. The Estate is now run by the Alvares Gallardo family who took over in 1992 bringing a new passion and dedication to the farm working hard to achieve Rainforest Alliance certification as well as improving all aspects of the estate.

RED CHERRY SELECTION

The El Borbollon mill produced a natural lot for us this year using the ripe cherry selected from the best sections of the farm. The cherry is delivered from the farm where it is then floated and separated to ensure only ripe cherries are used in producing these lots. Once ready the cherry is moved to the patio usually late in the afternoon so they lose the initial moisture without ‘heat shock’ from the strong afternoon sun. They are then left for 48hrs to settle and not raked to prevent the skin of the cherry being damaged whilst soft. The coffee is turned every 45 minutes – 1 hour on the patio until it reaches moisture of 11%. Usually the drying on the patio will take between 10-14 days. Here it is then left to rest in bags in grain pro to settle for 30 days before being hulled ready for shipment.

Decaf El Cipres

We're a multi award winning speciality coffee shop and roastery based in the Norwich Lanes.

Decaf El Cipres

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Decaf El Cipres

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