Sparkling Water Process Decaffeinated 250g
Nicaragua Apollo 11
Region: La Union, Nueva Segovia
Altitude: 1,500 m.a.s.l.
El Salvador El Cipres
Region: Nejapa, San Salvador
Altitude: 1,950 m.a.s.l.
Variety: Red Bourbon
Our latest sparkling water decaf is a blend of two coffee lots from two origins: Nicaragua and El Salvador. As a general rule at Steampunk we don't blend our coffees because we like to taste the unique flavours present in single-origin coffees and we think it's important that farmers are paid a premium for the quality of the individual lots they produce. However, when it came time to buy a new decaf, we couldn't find a single-origin bean that we liked, so we went with this excellent blend of two fully traceable coffees from our longtime importers, Falcon Coffee.
The beans from Nicaragua are grown on a newly-established farm called Finca Santa Teresa de Mogoton. The owner, Silvio Sanchez studied agronomy and alongside his mother, saved up, took a loan and bought a secluded but excellent piece of land in a mountainous, secluded region of Northern Nicaragua. He bought his farm specifically to grow specialty coffee, and his plantation is well-organised with neat rows of young coffee trees. Only four years have passed since the first seeds were planted and last year the first few bags of coffee were harvested. Both quantity and quality will increase tremendously as the plants grow and become even more developed.
Not to be confused with our previous lot of decaffeinated coffee with the same name from Costa Rica, the second lot in this blend is from El Cipres, a farm in El Salvador owned by the Alvares Gallardo family. Unlike Finca Santa Teresa de Mogoton, El Cipres has been a coffee-producing farm since the 1880's. It is located on the nutrient-rich slopes of the Picacho Volcano, and in addition to producing excellent coffee, the plantation prioritises the health of the environment and their workers.
About 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:
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.
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.
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.
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.
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.