Iron & Fire DECAF Speciality blend
Pricing & Formats
| Format | Price | /250g |
|---|---|---|
| 220g | £8.50 | £9.66 |
| 500g | £18.50 | £9.25 |
| 1kg Best | £34.50 | £8.63 |
About this Product
Decaf Without Compromise
Our decaf speciality coffee beans are carefully selected and processed using traditional mountain water methods to achieve the perfect decaf blend. With our decaf speciality coffee, you don’t have to compromise on taste or quality when choosing decaf beans.
These coffee beans undergo a traditional process that retains all of the rich and complex flavours of the bean, resulting in truly beautiful and naturally decaffeinated speciality coffee beans. In addition, these decaf beans are skilfully roasted to bring out its smooth, chocolatey flavours with a nutty finish. It can most definitely hold its own among any non-decaf coffee – try it and see for yourself!
What makes these decaffeinated speciality coffee beans unique is that they come with their amazing flavours intact that are typical of their regions. This stunning decaffeinated coffee blend has been selected from carefully chosen farms and has been processed and washed using traditional methods before being naturally decaffeinated using the sugarcane and water method.
These coffee beans are Rainforest Alliance and Fairtrade Certified.
Origin of Decaf Coffee Beans
Decaffeinated coffee, commonly known as decaf, is a type of coffee that has had almost all of its caffeine content removed. The history of decaf coffee is quite intriguing and dates back to the early 1900s. It is generally believed that the concept was first conceived by a German merchant named Ludwig Roselius.
In 1903, Roselius discovered the process of decaffeination accidentally when a shipment of coffee beans was soaked in seawater during transit, removing a significant portion of their caffeine content. Inspired by this, Roselius went on to refine the process and patented the first commercial decaffeination process in 1906. His company was the first to sell decaffeinated coffee.
Since then, decaffeination methods have evolved and improved drastically. From using benzene as a solvent in the early years, the industry moved to safer and more effective methods like water processing, carbon dioxide processing, and the Swiss Water Process. Today, decaf coffee has gained significant popularity and is consumed by coffee lovers worldwide who prefer the taste of coffee without the stimulant effect of caffeine.
