Poblado’s decaf blend is sourced from the same ethical supply chain as all their coffee, but the components change based on what is seasonally available.
As ever the beans have been decaffeinated using the Swiss Natural Water Process, helping to preserve the original flavours.
The coffee has been roasted slightly darker and can be enjoyed any time of day!
Freshly roasted in Snowdonia.
THE SPARKLING WATER DECAFFEINATION PROCESS
This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon di- oxide guarantees a high retention level of other coffee components which contribute to taste and aroma.
The process is outlined below:
When green beans are treated with a mixture of water and pressurised liquid carbon dioxide, the caffeine molecules become mobile and can essentially be washed out of the coffee. The carbon dioxide acts as a magnet to the caffeine which is then evaporated out of the water until the liquid becomes caffeine free. The beans are then dried gently ready for roasting.
The benefits of using this process for decaffeination:
• The agent used for extracting the caffeine is entirely natural and the process can be classified as ‘organic’ due to the complete lack of chemicals used throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way.
• The way the process works means the other compounds in the green bean are left untouched, meaning decaffeination has no effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the carbohydrates and proteins in the green bean which contribute to flavour and smell.
• The cell structure of the green bean and the finished roasted bean is unchanged which is of great advantage when working with speciality coffees.
• The by-products are 100% natural and recyclable.
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