Phishing With Dynamite Decaffeinated Coffee

This coffee is a medium roast, so works well in pressure devices such as an espresso maker, AeroPress or moka pot. However, it’ll brew very happily in any device!

If you want to know more, see our brew guides for making coffee.

Not only is this an awesome Colombian speciality decaf, but it has all those incredible flavours retained due to the absence of all those yucky chemicals typically used during the decaf process. Instead, it has been gently decaffeinated using a sugar cane solution (also known as water-EA).

Using a sugar cane solution is a popular chemical-free decaffeination method. This process involves combining mountain spring water with Ethyl Acetate, which is a natural cane sugar compound found in fruits and vegetables.

The EA bonds to the chlorogenic acids found in caffeine, which causes the caffeine to leech into the solution, leaving the bean behind beans that are 97% decaffeinated! This cuts the caffeine in your cup from 95 milligrams to less than 2!

It begins by steaming the green beans to open their pores before they are bathed in this EA-spring water solution. They are repeatedly rinsed to ensure the caffeine is removed. The beans are then dried to the optimum level of 10-12% moisture and sealed with a natural wax.

Our artisan roaster then works his magic to draw out all those incredible flavours, creating this awesome decaf that tastes like the real deal!

Roasting is key to achieving uber-delicious coffee. Even the best speciality beans will taste bog-standard if the roast isn’t spot on.

Luckily, we know the secrets behind a great roast, so your coffee beans are in safe hands! Small-batch roasting comes first, as this means we can customise every roast to the specific requirements of the beans. Then there’s our hand-roasting technique: rather than letting a machine take the lead, we use all our senses to time each roast to the second.

What comes next? Ahhh, that would be our regular roasting. We roast our speciality beans multiple times a week to ensure that we always send the freshest coffee beans to your door.

Ordered some coffee from us? We’ll have roasted it only days before. Yum!

Every speciality coffee has a score: a jolly number out of 100. If this number is below 80, the coffee isn’t speciality. It’s commodity, instead and ends up in supermarket instant and chain café cups. It’ll give you caffeine, but it won’t give you FLAVOUR.

Want coffee that is super-delicious, free from defects and perfectly sweet? Yeees? Then speciality coffee scoring 80 points plus is for you!

Speciality coffee ticks all the boxes. From acidity and balance to mouthfeel and aroma, it’s the best all around! Certified Q Graders test the coffee on all these factors (and more) before giving it a score. The coffee gets the speciality title if that score is 80 or more!

But, a word of advice. Don’t choose coffee based purely on the cupping score. Higher scores often indicate more experimental coffees, or ones with some offbeat flavours. This doesn’t mean you’ll like the coffee taste any more. Go with your gut – you know what you like most!

Two Chimps coffees all sit in the 80-90 range. We tend not to source anything in the high 90s, as this is often a marker of a very very rare coffee (rather than one we think you’ll love)! We always keep flavour and smiles in mind when selecting your coffee range!

These speciality decaf beans are decaffeinated by the sugar cane process. This method decaffeinates your coffee using an organic compound found in the sugar cane crop called Ethyl Acetate (EA).

So, how does it work? First off, decaf specialists steam the green beans to open up their pores and enable the caffeine extraction. The natural sugar cane solution is mixed with mountain water and used to repeatedly rinse the beans to dissolve their caffeine. A pure water wash comes next, before the beans are partially dried until 10-12% humidity remains.

This natural decaffeination method gives a pretty dandy decaf. Why? It’s all down to the absence of excess heat and pressure which, if present, would disturb the bean’s cellular structure.

Roast Style: Medium
Location: Hulia, Tolima
Varietal(s): Castillo, Caturra, Colombia
Processing: Washed
Altitude: 1200-2000 metres above sea level
Country: Colombia
Certification: Speciality
Decaffeinated Process: Sugarcane
Score: 83.5

What does this all mean? Check out our Jargon Buster.

Our speciality coffees taste good, do good, smell good… but that’s not all! When you choose Two Chimps for all your coffee needs, you are also:

• Getting coffee that is ethically sourced via a short supply chain
• Making sure our coffee farmers get 30 – 150% more than the standard ‘going rate’
• Supporting a small carbon-neutral company
• Helping vital movements and programmes to better the coffee industry

High five!

What do you do when fishing the old-fashioned way doesn’t work? Whack a ph on it and phish with dynamite instead!