Our decaf packs a mighty punch, albeit without the caffeine. The beans are a tasty blend of washed Kenyan coffee and naturally processed Brazilian beans, so expect plenty of cocoa nibs and nuts in this characterful brew.

 Location Central Highlands, Kirinyaga & Nyeri, Kenya
Santa Lucia, Sul de Minas, Gerias, Brazil
Altitude 1150 & 1850
SL28, SL34
Washed & dried on raised beds
Decaf process Sparkling water method
Mugaga, Rwama & Mwirua Cooperative Societies
Garcia Family
Syrupy body cut by a touch of lime of acidity, with notes of dark chocolate and macadamia. 



Located in the region of Sul De Minas, Fazenda Santa Lucia is perfectly situated to grow coffee in Brazil. The 123 hectare farm has been in the Garcia Family since 1994. The Family has a history of three generations of coffee producers, initially beginning with Alexandre Garcia Capelo who inspired his son Antonio Wander Garcia to follow in his footsteps and farm coffee, studying agricultural engineering and researching plant reproduction and plant nutrition in the process. They have implemented the use of more organic fertilisers as well as reducing the volume of agrochemicals they use. Since taking over the farm they have also implemented the planting of native fruit trees each year as well as grass and banana plants in between the rows of coffee plants to help maintain the health of the soils and prevent erosion. The farm also uses the practise of cyclical pruning on a 2 or 4 year rotation, depending on the climate and the structural condition of the plant. This helps to strengthen the plant and reduces its susceptibility to disease.

During harvest the coffee is manually collected when the cherry reaches maturation. Once picked, the coffee is laid out on patios and turned every hour until 50% moisture is reached. The coffee is then collected in thicker piles to allow it to dry down to 11.5%. The process can last up to 21 days. Once dried, it is then stored in wooden hoppers for 20 days to rest and equalise before being hulled and ready for shipment.

KENYA Central Highlands

The other part of the blend is actually comprised of 3 of the best Kenyans from the Central Highlands. Kagumoini, Muburi and Ihara - cup scores of 87, 88 and 89 respectively. Kagumoini is situated in Nyeri County, and both Muburi and Ihara are washing stations located in the neighbouring county of Kirinyaga.

Kagumoini is a factory / secondary cooperative of the Mugaga Society and is situated on the slopes of the Mount Kenya and Aberdares mountains in the Central Province. It is comprised of around 1000 members. The region has red volcanic loam soils and good rainfall. SL28 and 34 are grown under shade. Smallholders also grow tea, maize, beans, bananas and vegetables. Kagumoini Factory has several initiatives aimed at uplifting the living standards of its members and employees.
These include: Credit facilities for school fees and medical emergencies, provision of farm inputs on credit and field days to train farmers on better farming methods.

Muburi factory is located in the village of Rwama, in the Gichugu division in Kirinyaga County. The annual rainfall in the area is approximately 1,900 mm, divided in two rainy seasons. The altitude is 1,600 metres. Muburi has a total of 1,080 active members and is a part of the Rwama Cooperative Society. The cooperative has another factory called Muthigi-Ini, which has another 1,700 smallholder farmer members. As is typical of this region, over 80% of all annual production is main crop, which means it is harvested between October and January. Coffee farmers in the area also cultivate maize, bananas and macadamia on their smallholdings.

Ihara factory is located in Mwirua village, a few kilometres from Kerugoya Town in Kirinyaga. It was built back in 1970, and rests on a 5 acre piece of land. Ihara is part of the Mwirua Cooperative Society, together with the Kiriaini, Mitondo, Gatuya, Gathambi, Kiaragana, Kiambwe, Rwamuthambi and Riakiania factories. While Ihara gathers 900 active farmer members, the whole society has over 5,800. The factory lies at about 1,540 metres above sea level and receives 1,200 mm of rainfall annually. Ihara is run by a manager and 5 permanent staff, and hires additional workers during the peak season to weigh coffee cherry deliveries, supervise sorting, pay farmers and oversea processing. 


The decaffeination process
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.