Chuffed as Chimps – Decaffeinated

While this coffee tastes awesome in every device, our favourites are a filter or cafetiere.

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

Currently producing 2% of the world’s coffee, Mexico has three main growing regions: Chiapas, Oaxaca and Veracruz. This decaf has been cultivated in Chiapas in Southern Mexico, which is known for its rich biodiversity and stunning landscapes.

The Sierra Madre de Chiapas Mountain range provides an ideal high-altitude environment for coffee cultivation, ensuring the highest quality. Coffee plots in this landscape benefit from a slower growth rate, allowing the beans to absorb fruity flavours from the fruit’s flesh over an extended period.

Coffees get a score before receiving their status. The coffee cupping process determines this score. Here, professional tasters awarded points for attributes such as the smell, mouthfeel, balance and acidity. Tally up these points, and you’ve got your coffee’s score! If the points add up to 80 or more, the coffee gets speciality status. Below 80? Then it’s commodity (hmmm…).

Check out our cupping like a pro page if you’d like to learn more about cupping.

Speciality coffees are full of – brimming with – flavour. Skilled farmers put a tremendous amount of love and care into growing the best crop and we, your roaster, want to do them proud! That’s why we freshly roast by hand in small batches to bring the very best out of each coffee.

When green (unroasted) coffee reaches us, we test it regularly for moisture and density and store it safely in our moisture-controlled roastery. We then create a bespoke roasting recipe, which we tailor and tweak as we go along. This makes sure every roast is bang-on! We never over-roast our coffee. Who wants bitterness and overpowering strength? No, only sweet, smooth and creamy coffees come out of the TC roaster!

After being harvested and washed, the beans are prepared for decaffeination. The caffeine in this coffee has been extracted using the mountain water method. It begins by soaking the green beans in water sourced from Mexico’s highest mountain, Pico de Orizaba. This water helps preserve the bean’s flavour whilst dissolving the caffeine.

A filtration system is used to remove the water, now filled with the dissolved caffeine, leaving the green beans 99.9% caffeine-free. They are given a final wash before being sun-dried until they reach the optimum moisture level, where they can then be finally packaged and exported.

We pay between 30 and 150% more for our coffee than the going rate. This ensures that smallholder farmers get the support, training, facilities and income they deserve. We’re also a carbon-neutral roastery, which means your lovely cup of speciality coffee is kind to the planet! Top marks!
We couldn’t do it without you, so thank you for choosing Two Chimps Coffee.

Chuffed as Chimps that you’ve found a decaf that tastes AMAZING – almost like the real deal some would say?!