DECAF BLEND - FINCA MUXBAL & FERO

mexico

82
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Altitude

1800 - 2000 masl

Preparation

Natural

Location

Sidamo

Variety

Heirloom

Owner

Fero Farmers Union

Harvest

Nov - Dec

Shipment

Feb - June

This new sparkling water decaf blend consists of two of our favourite component coffees -  the Mexico Finca Muxbal and the Fero from Ethiopia. 

In the local Mame dialect, Muxbal means ‘place surrounded by clouds’, and was the name chosen for a most unique coffee farm. It stands proudly on the slopes of the active Tacana volcano on Guatemala’s northern border. The farm is managed by mother and son team Maeggi Rodriguez and Jorge Gallardo. It was purchased in 1959 by Maeggi’s father, Don Enrique, a man who was very much a pioneer of his time. He introduced three key principles that remain as important today as they were then: social responsibility, environmental sustainability and the production of very high quality coffee. The farm is also Rainforest Alliance certified.

Fero Farmers Unions is a co-operative of around 3000 farmer members in the Sidamo region of Ethiopia. The co-op is a member of the broader Sidama Coffee Farmers Co- operative Union, one of six regional unions that are allowed to export coffees outside of the Ethiopian Commodities Exchange. This distinction means that Union coffees are fully traceable unlike coffees sold through the Exchange. Farmers who are members of co-ops like Fero are paid when they deliver coffee and also receive a secondary share of the co-ops profits at the end of the harvest based on the total weight of coffee they delivered.

THE SPARKLING WATER DECAFFEINATION PROCESS:

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: 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.

There are several benefits to using this process for decaffeination:

  • The agent used for extracting the caffeine is entirely natural and the process can be classified as ‘organic’ due to the complete lack of chemicals used throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way.
  • The way the process works means the other compounds in the green bean are left untouched, meaning decaffeination has no effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the carbohydrates and proteins in the green bean which contribute to flavour and smell.
  • The cell structure of the green bean and the finished roasted bean is unchanged which is of great advantage when working with speciality coffees.
  • The by-products are 100% natural and recyclable.