Location ASOPROAA, Acosta, Tarrazú, Costa Rica
El Cipres, Tarrazú, Costa Rica
Altitude 1450 & 1800
Varietal Caturra & Catuai
Decaf process Sparkling water method
> 1100 local family producers
Jesus Mora Camacho and Adelina Camacho Portugues
A creamy body with notes of orange and milk chocolate caramel.


One part of our delectable decaf blend, which is honey processed, has been harvested from the farms of ASOPROAAA member producers located in the region of Acosta in Tarrazú. These members deliver their coffee to the ASOPROAAA mill in Acosta where it is separated to ensure traceability, processed, (either natural, honey or washed), dry milled, sun-dried on raised beds and patios, and stored before shipping.

The Association of Agricultural Producers of Acosta and Asserí, ASOPROAAA, was established in September 1998, following the devastating destruction in the region by Hurricane Mitch.
The association consists of more than 1,100 families producing coffee, citrus and farming cattle in the areas of Acosta, Jorco and Palmichal. ASOPROAAA offers financial, commercial and technical assistance to members, and employs dedicated programs to improve the livelihoods of members of the community. More than 2000 houses were built for people with limited resources as part of a special program initiated by the association. ASOPROAAA has been influential in the revival of agricultural production in the area following Hurricane Mitch, and a pioneer in the processing of micro lots by its members. 

The other part of the Costa Rican decaf blend is from El Cipres which is located in the region of Tarrazú and belongs to Jesus Mora Camacho and Adelina Camacho Portugues. The farm has belonged to the Camacho Portugues family since 1939.

When the family first moved into the region, they were one of the first to establish in the Cooperative Llano Bonito in department of Leon Cortes in the central region of Costa Rica. The family dedicated their lives to the agricultural practices of coffee and livestock. The legacy of their family has continued to be carried through the generations and their goal is to perpetuate the practices of high end specialty coffee.

The family Camacho process their coffee at Beneficio AFAORCA (The Association of Organic Families of the Caraigres Hills), this organisation is based in the Tarrazú Valley. AFAORCA was founded in 1996 and aimed to improve the production, processing, marketing and legislation of organic coffee. Their overall aim is to improve the livelihoods of the families involved, offering employment to producers in the off season at their local café in Tarbaca and even organic education for the general public.

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.