Simmer Down Decaf

Discover our Award Winning Simmer Down Decaf. Notes of Vanilla Fudge & Caramelised Biscuit. Medium roast, strength 3/5

We love our caffeine as much as the next person. But sometimes you need a break from the buzz. This decaf coffee, is a rich and flavourful brew that has all the buzz of your regular cup of joe but none of the jitters. Perfect for milky or black coffees.

Sourced from an amazing 110 hectare family run farm in Guatemala, Finca Santa Clara - 'Clean Saint'. 

“Delicious decaf, one of my favourite ones on the market, I’ll certainly be buying again”.

• Small batch, single origin, freshly roasted to order.
• 100% Arabica, high quality coffee beans, organic and Fair-trade.
• Natural chemical free decaffeination process (99% caffeine free), the clean way. 
• Fully recyclable and resealable bags to stay fresher for longer.
• Exclusive coffee sourced by us and enjoyed by our customers for over 10 years - not available in the supermarkets.
• Tracked delivery, shipped same day. 
• Easy to brew. Known as the Swiss Army knife of coffees, you won't need to watch hundreds of Youtube videos for a better than cafe quality brew at home.
• Gentle on the Tummy: Our low-acid & decaf beans mean you can savour coffee without the cringe of stomach discomfort.

What you need to know:

• Smooth body with notes of vanilla fudge and caramelised biscuit. Chemical free decaf process, virtually caffeiene free. (99.9 percent)
• Great Taste judges comments - "A dark roast that delivered a rich crema. With milk, it becomes a vanilla fudge: soft, round, full of malt and with a pleasingly long finish. No one would guess this was a decaf." 

More on the coffee farm - Finca Santa Clara:

The Zelaya family has been growing coffee for over 100 years and for four generations. It all started back in 1908 when the great-grandfather of the current owner, Ricardo, had a dream of growing coffee and began to purchase land throughout Guatemala to create coffee farms. 

Finca Santa Clara is located on the fertile southern slopes of the Volcán de Agua in the Antigua Valley at 1,600-1,830 metres. Ricardo Zelaya has managed the farm, which was bought in 1974 by his grandfather, since 1989 and is the 4th generation of the Zelaya family to have produced coffee at Santa Clara. 

The Zelaya family is passionately committed to both quality and sustainability. The family farms are scrupulously well-managed right from the careful selection of varietals planted, to the close supervision of the dry and wet mills. The coffee is shade grown, which protects the plants from direct sunlight, maintains soil health, and provides an important habitat for birds and insect life.

Every cherry on the farm is hand-picked and then sorted by hand before being approved by the foreman for delivery to the wet mill. The farm also hires ‘special pickers’ who have demonstrated particular dexterity and are selected to hand harvest some of the farms’ microlots using impressive attention to detail. These employees can receive more than double the minimum daily wage through picking coffee at the farm. According to Ricardo, although they are demanding picking practices, people come back year upon year, which is a testament to the fair treatment they receive.

Origin: Antigua, Guatemala

Varietal: Bourbon

Processing: Washed -  Naturally processed co2 Decaf

500g serves roughly 30 coffees, 1kg serves roughly 60 coffees. 

Did you know?

Decaf coffee is still packed with antioxidants, magnesium, potassium, and niacin. Only the caffeine molecule is extracted during the decaffeination process. 

How we remove the caffeine from our coffee: 

1. The green coffee beans are soaked/cleaned in water, as the beans expand the pores open up and the caffeine becomes mobile.
2. Pressured Carbon Dioxide is introduced, this combined with the present water creates sparkling water. The CO2 acts like a magnet to the caffeine molecules, extracting it from the beans.
3. The water is then drained into an evaporator which precipitates the caffeine rich carbon dioxide out of the water.
4. This cycle is repeated until the caffeine level is low enough to be classified as decaf.
5. The decaffeinated coffee is then gently dried until it reaches its original moisture content and is then ready for roasting.