A new decaf coffee is here, Hurrah!

Our purple-labelled coffee has left the building- it’s new bean time, wa-hoo!

We have roasted, by hand, in small batches to create an awesome new decaf coffee bursting with exciting new flavours. This roast’s creamy, nutty body is accompanied by soft lemon acidity with a malty finish. This decaf coffee is the solution to that late-night coffee craving before bed, with unbelievable flavours you will dream about all night long.


Where does it originate from?

We source this fan-tas-tic new decaf coffee from small farms in Colombia’s Hulia & Tomlia regions. Hulia is the premier coffee region in Colombia, known for producing sweet notes and caramel flavours. Tolima is surrounded by the Andean mountains & the Magdalena River basin, making access tricky but worthwhile for these delightful & nutty coffees. Colombia is the third-biggest coffee-producing country in the world, behind Brazil and Vietnam, with the arabica coffee plant growing there since the 18th century (blimey!). In the mountainous regions, the cherries are hand-picked, ensuring each cherry is perfectly ripe and juicy, creating delicious aromas and flavours that we love at Two Chimps.

So, what makes Hulia so special compared to other Colombian coffees? Due to the mineral-rich volcanic soil, variation in climate and altitude, the arabica plants flipping LOVE it. All these combine to create an incredible bean that wows with its acidity-sweetness balance. Due to this, Hulia was recognised and awarded the Denomination of Origin in 2013. This protects against fraud or tampering, ensuring that the specific characteristics and the geographical origin are upheld internationally and preserving authenticity and quality. Our coffee really is the best of the best!


3o'clock decaf coffee



The Nitty Gritty- How can it be this delicious and be decaffeinated?

A question worth asking! These beans were decaffeinated by a natural process using sugar cane, a crop freely available in Colombia. This method decaffeinates your coffee using an organic compound found in the sugar cane crop. Pretty neat, right?

First off, decaf specialists steam the green beans to open up their pores and enable caffeine extraction. Specialists then combine acetic acid (what we recognise as vinegar!) and an extract distilled from sugar cane to create a very special potion. The beans are then bathed repeatedly with this solution to dissolve the caffeine. Who knew it was that simple? These decaffeinated beans get rinsed in pure water before being partially dried until 10-12% humidity remains, and they are sealed with natural wax with a neutral profile so as not to taint the coffee aroma or flavour. It’s all very clever, isn’t it!


Desperate to get your hand on this extraordinary new roast? Shop now!

Order now!


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