Historically, decaf coffee has had a somewhat bad reputation in the speciality industry. This reputation has been partly deserved, with poor quality coffees, decaffeinated with aggressive (sometimes simply unsafe) solvents being the norm for many years. This, multiplied by a strangely macho attitude of some coffee drinkers who look down their collective nose at decaf drinkers has undeniably led to a slower rate of improvement in the decaffeination process, as well as a disappointing coffee experience for the caffeine-conscious consumer.
Happily, things have started improving for people looking for a delicious coffee without the caffeine-hit (as well as those of us committed to giving it to them!). With decaf processing plants refining their processes to allow the inherent quality of a coffee to sing, investing in better quality green coffee to decaffeinate has become more and more normal.
Our coffee is decaffeinated using a mixture spring water and Ethyl Acetate, a byproduct of sugarcane fermentation and a compound found in many fruits. Besides being an effective solvent (and therefore, effective for the decaffeinating process), it also allows for the process to be carried out in the same country as our coffee was produced (a huge bonus when you consider the amount of miles coffee travels to reach us in the UK without being decaffeinated!). We're committed to always having a decaf coffee available in our Angel Collection that works both for Espresso and Filter brewing, and we hope you enjoy it (day and night!).
Click HERE to see an infographic that gives a good explanation of the process itself. It was produced by our importing partners, Raw Material, who work with the Descafecol plant in Colombia to produce our Angel Decaf. We’re proud to work with them and support the impact they make in Colombia and their other sourcing origins.