ORGANIC AND DECAF
Decaf coffees tend to be hit or miss with many beans losing their inherent flavours due to the decaffeination process, however the Limu bucks the trend with its remarkable retention of flavour. Also boasting an 100% organic certification makes it ideal for pro organic drinkers looking for a minimal caffeine hit.
Produced in Western Ethiopia in Limu from where this coffee has been named, farmer Gidey Berthe harvests his land year on year with his crew of 400 seasonal workers.
SPARKLING DECAF 101
The sparkling decaf process was invented by scientiest Kurt Rosel in 1967 and over time has slowly become recognised as one of the top decaffeination methods for decaf coffee. It involves washing the harvested coffee in water and applying liquid pressurised carbon dioxide to draw out the caffeine whilst it is at its most soluble. This process also has the added affect of producing sparkling water hence the sparkling process name.
For more on our thoughts of Decaf check out our blog post here.
Can you taste it?
Although washed and decaffeinated in process the coffee retains a balanced blend of fruit and nut with hints of lemon and hazelnut with a chocolately finish.
African coffees are known for their fruity nature, so they are usually preferred as pour over filter or as long black for espresso based drinks. That being said this works well both with and without milk with its more chocolatey nut flavours.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.