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1kg Tres Pioneros *Decaf* – Colombia (chocolate, red currant, lime) - Shoe Lane Coffee

1kg Villamaria *Decaf* – Colombia (papaya, white wine, hibiscus)

Regular price €39
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Full Circle Roasters is a boutique roasters in Dublin. Roasting and supplying organic, ethically-sourced single-origin coffee beans to cafes and restaurants in Ireland.

Tasting notes: papaya, white wine, hibiscus

Guaranteed the BEST DECAF you'll ever taste!

After processing decaf loses about 98% of the caffeine. 
Our decaf: is sparkling water decaf; natural and organic c02 is used to process the beans.  
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 dioxide 
guarantees a high retention level of other coffee components which 
contribute to taste and aroma.The process is outlined below:  
The green beans enter a ‘pre-treatment’ vessel where they are cleaned
and moistened with water before being brought into contact with 
pressurised liquid carbon dioxide. When the green coffee beans absorb 
the water, they expand and the pores are opened resulting in the 
caffeine molecules becoming mobile. 
After the water has been added, the beans are then brought into 
contact with the pressurised liquid carbon dioxide which combines with 
the water to essentially form sparkling water. The carbon dioxide 
circulates through the beans and acts like a magnet, drawing out the 
mobile caffeine molecules. 
The sparkling water then enters an evaporator which precipitates the 
caffeine rich carbon dioxide out of the water. The now caffeine free 
water is pumped back into the vessel for a new cycle. 
This cycle is repeated until the required residual caffeine level is 
reached. Once this has happened, the circulation of carbon dioxide is 
stopped and the green beans are discharged into a drier. 
The decaffeinated coffee is then gently dried until it reaches its 
original moisture content, after which it is ready for roasting. 
This information was provided by Full Circle.