Snooze – Decaf Espresso

11.5 GBP

SNOOZE – DECAF Compromise caffeine not quality! A deliciously bold decaf coffee, which uses the Swiss-water process to achieve effective decaffeination, retain flavour, and plus it’s good for the environment! We love to brew this coffee on those late night roasting shifts, when we know we need to sleep tonight, but we just love our coffee too much to go without! COUNTRY: Brazil PRODUCER: Swiss Water Decaf PROCESS: Natural – Swiss Water CULTIVAR: Catuai, Mundo Novo, Bourbon ALTITUDE: 910-1220 masl HARVEST: June – August COUNTRY: Guatemala LOCATION: San Antonio Huista, Huehuetenango PRODUCER: Todosantarita Cooperative PROCESS: Washed CULTIVAR: Bourbon, Caturra, Marsellesa, Typica, Catuai ALTITUDE: 1350 – 1650 masl HARVEST: December – March LEARN MORE Grutta is a dense coffee made from cherries that have been dried on the tree rather than patios. This is the ‘cerrado style’ that produces a great chocolatey cup. Tree dried natural is a particular type of dry process coffee where the fruit dries partially or entirely while still on the tree branch. It is possible only in some areas (parts of Brazil, as well as some areas of India, sometims in parts of Central America and East Africa), where there are dramatic dry seasons. A lack of humidity in the air whilst drying is what allows them to not spoil. Swiss Water then take the beans and decaffeinate them in their proprietary process that removes all 99.9% of the caffeine without the use of chemicals. Daterra itself is three farms, Boa Vista, Taboues and Franca, though they are run as both one or 216. Each lot is differentiated – soil, aspect, varietal, hours of sun all differ slightly over the farms as anywhere. Each lot is also subdivided into 1-5 hectare sectors and assigned their own agronomist in charge of it, logging data and making sure everything runs smoothly and to plan. In total this amounts to 42 agronomists looking after 560 sectors. With a shared history in the automotive industry, engineers at Daterra have been able to specifically modify the mechanical pickers, around 40 machines in total. UNIPAC- a system that very precisely pulps the coffee under water pressure specific to maturation level, or sorts for natural processing according to flotation, screen size, and maturation level was also developed by Daterra. Once finally processed, there are 3 more colour sorters for the final green beans. Separate machines have been developed to clean up afterwards and gather the sweepings and fallen beans. These are processed in their own processing mill to maintain cleanliness of the Unipac system. Only coffees the farm deems as speciality can be branded Daterra. A micro mill also exists for the experimental and Masterpiece lots. This has the ability to ferment under airlock, in the dark, or with the addition of yeasts and adjuncts. It can be cleaned and sterilised too as is stainless steel. Washing channels, raised beds and a separate drymill specifically targeted for maintaining quality on smaller batches also lies in the warehouse nearby. Our decaf coffee is roasted with the omni roast method, that means that it plays well across a variety of brew methods, be it press, filter, espresso, or even cold brew. The Swiss Water Process of decaffeination is chemical free, it removes caffeine using just water in a way that the beans are 99.9% caffeine free. Not all decaf is created equal. For us, the priority is flavour. We look for beans that are naturally sweet, structured, and lively so that even after decaffeination they keep their character and depth. To achieve this, we use the Swiss Water Process, a gentle, chemical-free method that has been perfecting decaf since the 1930s. The process is simple but clever. First, green coffee is soaked in water to create a solution called Green Coffee Extract. This water is already full of all the soluble compounds from coffee—everything that gives coffee its sweetness, aroma, and body—except the caffeine. When fresh beans are added to this solution, the caffeine leaves the beans into the water, but all the flavour compounds stay behind. Over time, the beans become decaffeinated while retaining their natural sweetness, structure, and complexity. We source decaf with the same care as any other coffee, choosing lots that carry clarity, balance, and layered flavours. The result is a coffee that works beautifully on its own or in milk, and delivers the presence and depth you expect from any of our roasts. 80 STONE COFFEE ROASTERS LONDON Speciality Coffee Suppliers 80 Stone Coffee is a leading wholesale coffee supplier in London, roasting premium speciality coffee beans in our local roastery. Discover our range in our shop, or equip your business with La Marzocco equipment. For our wholesale customers, we offer expert barista training. We’re committed to sustainability—learn more about our environmental efforts. CONTACT US

Origin

Brazil Cerrado

Process

natural

Varietal

Catuai, Mundo Novo, Bourbon

Altitude

910 m