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Decaf Water

  • by Pete Farrant

Decaf.... A word that strikes the fear of your preferred celestial being into the hearts of anyone who loves coffee but can't have the caffeine.


Usually because a decaf has no bearing or similarity to a standard coffee in smell, taste or texture. Tainted with the chemicals used to process decaf, the usual feedback of 'EUGH... what is this?!' is standard.

So what is it that makes our Decaf Water different?

The 'Water' is key here. 

Decaf coffee is created using chemical solvents such as methylene chloride or ethyl acetate, to strip caffeine molecules from the green coffee bean and surprisingly, some leave behind more caffeine than you would think.

The Water Decaffeination process uses water, to gently remove the caffeine until the coffee beans are 99.9% caffeine-free, while maintaining the bean’s distinctive origin and flavour characteristics.

Our Decaf Water is created using 'Mountain Water' processing in Mexico using water from the Pico de Orizaba Mountain. Starting with our Central South American green coffee beans, the first stage is to either steam or soak the beans in hot water to expand the coffee’s pores.

This makes the caffeine more easily extractable.

After this the beans are soaked in water and a proprietary blend of coffee solids which, over time removes the caffeine while leaving the original flavour and oils intact. That water is then moved to a separate tank and the caffeine is filtered out so that the water can be re-used.

This process is a 100% chemical free, water decaffeination process driven by taste and delivers a decaf that rises to consumer expectations. 

So if you, like so many others, want to drink a decaf coffee without that nasty chemical taste, then grab a bag of our Decaf Water from the store and give it a try.. We promise you won't go back!



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