Seasonal Decaf Medium Dark Roast

The Flavour Profile

Indulge in the perfect cup of coffee with our Seasonal Decaf from Rwanda. This medium dark roast features hints of caramel, sweet fruit like dried apricot and maple syrup taste, making it ideal for any brewing method.

The Little Details

This coffee comes from the Musasa Ruli washing station on Ruli Sector, Gakenke District ofNorthern Province; Huye District of Southern Province region in Ruli and Kigoma sector, Rwanda. This coffee is grown 1600 to 2000 m above sea level and is fully washed and sun dried on raised beds. It's drawn from 100% Red Bourbon. 

About the Process

Cherries are hand-picked only when fully ripe and then pulped that same evening using a mechanical pulper that divides the beans into three grades by weight.
After pulping, the coffee is fermented overnight (for around 12-18 hours) and then graded again using flotation channels that sort the coffee by weight (the heaviest – or A1 – usually being the best). The wet parchment is then soaked in water for around 24 hours to stabilise moisture content.

About Coffee Decaffeination Process

One of the vital elements and most important compounds of our natural environment is carbon dioxide. Itis in the air we breathe, it is the gas that makes mineral water effervescent and, by assimilation, enablesplants to grow. It is also a highly selective solvent for caffeine. Based on this phenomenon, CR3 developedits Natural Liquid Carbon Dioxide Coffee Decaffeination Process. In this patented process, the natural
carbon dioxide is used under sub-critical conditions, i.e. in a liquid state at low temperature and pressure(relative to the supercritical process). These particularly gentle process parameters, together with the good caffeine selectivity of CO2, guarantee a high retention rate of the coffee components responsible for aroma and taste. The process can be described in detail as follows:

The raw, unroasted  coffee is moistened with water and put into a vessel where it is brought into contact with pressurised, liquid carbon dioxide. By circulation through the coffee, the carbon dioxide draws the caffeine out of the bean. In an evaporator, the caffeine precipitates out from the CO2 which, after evaporation and re-condensation, is pumped again into the vessel containing the coffee for a new cycle.
When the required residual caffeine level is reached, the CO2 circulation is stopped, and the coffee isdischarged into a drier where it is gently dried until it reaches the original moisture content. The coffee is then ready for roasting.

The specific characteristics of the CR3 Natural Liquid Carbon Dioxide Coffee Decaffeination Process are:

• The compounds responsible for the flavour and the taste in the roasted and brewed       coffee, as well as the cell structure of the green and roasted bean, are left essentially     intact. This is of clear benefit in fine, high-grade coffees.

• No health risk involved since the coffee is placed in contact with only 100% safe             substances – the chemically-inert (and completely evaporating) carbon dioxide, and       pure water.• The extraction solvent is all-natural – an important aspect that                     represents a strong selling point (“Naturally Decaffeinated”).

• Certification as Organic and Kosher by the appropriate organisations/authorities.

• A broad appeal that allows the roaster to offer a high-quality 99.9% caffeine-free           decaffeinated coffee that will satisfy even the most discriminating taste.