Earmuffs for Elephants – 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.

Julio and Octavio Peralta grow this awesome coffee on El Bosque, their family farm. El Bosque is something of a hidden gem. Snuggled away in the dense green forests of San Fernando, in the Nueva Segovia region, it enjoys top-notch coffee growing conditions. Coffee has been in the Peralta family since the early 1900s, and in 2008 they started experimenting with pioneering new methods. These are coffees you don’t want to miss!

Nicaragua grows some stellar coffees today, but harvests haven’t always been easy. Political disturbances meant that coffee growers had a difficult time in the late 90s, and a drought at the turn of the millennium presented further challenges.

Nicaragua’s farmers persevered, however, and have gone from strength to strength in recent years. They place an exceptional focus on quality and maintain very high levels of traceability. Their coffees tend to showcase fruit flavours and treat us to a clean, complex acidity.

And it gets better! Because the Nueva Segovia region is deemed one of the country’s best! Awesome!

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!

This lovely coffee is decaffeinated by the chemical-free Carbon Dioxide Decaf Process. Let’s see what it’s all about…

Step One: decaffeination specialists soak the green beans. Then, they bathe them in a natural gas you’ll be familiar with – carbon dioxide. The carbon dioxide acts as a solvent and draws the caffeine molecules out of the unroasted beans, leaving all those precious, larger-moleculed flavour compounds behind.

The CO2 hangs on to the caffeine, so it moves to the absorption chamber where the pressure is released. Here, the CO2 becomes gas again and leaves the caffeine behind. It’s now plain CO2 again, so can be reused.
And your decaf? It’s ready for roasting!

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.

Having a dreary day? Try this!

Pop along to the Post Office with a little box. When the Post Office guy asks what’s inside, say it’s a Very Special Delivery… some earmuffs for your elephant. He will look mildly confused and rather impressed…

Give it a go for jolly good fun!

Or, you could take a sip of this amazing sparkling water decaf from Nicaragua. It’s jolly, jolly good fun!