Queridas Decaficionadas y Decaficionados
Craving a cup of really really good coffee – but without caffeine?
Brace yourself for our new Decaf Special Release Jairo Arcila from Colombia:
Every sip of it takes you on a journey through rich flavors. Notes of red fruits, pineapple, molasses, cocoa powder and a winey acidity blend harmoniously. It offers an indulgent palate of incredible aromas and endless sweetness. From espresso to filter – we roasted this bean to shine with any brew method.
Curious? Get your bottle of special decaf today – in our webshop.
Surely, some of you know the feeling: wanting a cup of coffee after 5 pm BUT without the jitters and with a good night’s sleep.
Ever hesitated to get a decaf instead?
Decaffeinated coffee has long been a controversial topic or even seen as an inferior version of regular coffee. However, recent advances in decaffeinated coffee production have begun to change this perception.
Why decaf has often been bad in the past
The main challenge in making great decaf is to maintain the flavor integrity of the beans. There are various methods for decaffinating coffee beans (e.g. the sugarcane process or the swiss water process etc etc and new methods are probably getting developed as we speak). Decaffeinated coffee has historically been poor because the methods used to remove the caffeine – if done poorly – removed not only caffeine, but also many of the oils and sugars that contribute to coffee’s aroma. That’s why early processes often left coffee tasting flat, chemical and lacking the complex flavors that coffee lovers appreciate.
Additionally, decaf beans can be difficult to roast evenly and are often more prone to staling. (Note: If you wanna enjoy the full palate of aromas for ages, your decaf is stored best in the freezer.)
«If you use bad apricots for your marmalade, the marmalade will be bad. If you use good apricots, your marmalade might be good. Same goes for decaf.»
Dani, Co-Founder of miró
Of course, it’s also important to find producers who are proud of their decaf coffee. It all starts with the green bean: If it’s top quality, the decaf has the potential to be top quality too. (Let’s not forget that some baristas have won national championships with decaf. Just saying).
And that’s why we chose the Jairo Arcila Decaf.
Its superior quality and unique flavor profile is rare in the world of decaf. Jairo Arcila, who’s a renowned coffee producer, has applied meticulous growing and processing techniques that preserve the bean’s natural flavors – even after decaffeination.
«The Jairo Arcila Decaf is an excellent example of how far decaf coffee has come.»
Alfonso, Head of Roasting
Sugar cane process in a nutshell
The sugar cane process used to decaffeinate Jairo Arcila beans is a natural process. It’s usually found in Colombia – where there’s plenty of sugar cane. The process starts with the production of molasses from sugar cane. Once made, it is placed in vats to ferment. The bacteria produce acetic acid, similar to fermenting coffee, and at the peak of fermentation alcohol is added to produce something called ethyl acetate.
The green coffee is then steamed to swell the beans, which allows the caffeine to be extracted. Ethyl acetate is added to the mixture and dissolves the caffeine in the coffee. The coffee is then washed with water and left to dry. This process avoids high pressure and high heat, which quickly degrade the coffee. This allows the coffee’s natural terroir flavours to come through, giving it a sweet and light taste.
Roasting decaf is tricky, too
The first part of the decaffeination process – the steaming – changes the structure of the bean, makes it kind of more porous. That’s why it can be difficult to roast decaf beans evenly as they tend to be more fragile and can roast more quickly.
Roasting the Jairo Arcila Decaf requires a delicate balance. According to our lovely roaster Alfonso, it’s precise work to avoid over-roasting in order not to ruin the delicate flavors:
«The bean showcases that decaf can have depth, complexity, and a rich flavor profile, challenging the notion that decaf is inherently inferior.»
Today, the rising demand for high-quality decaf shows that many coffee drinkers care deeply about flavor, regardless of caffeine content. So if you’re a decaf drinker – whether for health reasons, sensitivity to caffeine or personal preference – it means you’re one of the purest coffee souls out there who’s drinking their cup simply for the taste of it. Love goes out.
«Decaf drinkers are often underappreciated in the coffee community, but they deserve respect.»
Alfonso, Head of Roasting
Ultimately, well-sourced, well-processed, well-roasted decaf is as excellent as any other well-sourced, well-processed and well-roasted coffee.
So let’s be bold, set a new benchmark for decaf and celebrate it. Properly.
