Peach, chocolate, caramel, sweet, balanced
Very fresh coffee is not tasty. What is degassing and how can we ensure the preservation of the coffee’s freshness?
These gases do not have any negative effects on health, but they can affect the taste experience negatively.
The release of gases decreases day by day, and by the fifth day after roasting, the negative flavors caused by freshness are significantly reduced in brewed filter coffee.
Therefore, we recommend waiting at least 5 days for degassing in our filter roast profiles, and at least 10 days for espresso.
As soon as we roast our coffees, we pack them in airtight, zippered, special coffee bags.
This way, when you don't open the package, the coffee maintains its freshness for 3 months.
After opening the package, store it in a cool, dry place away from sunlight and spices.
Simply keeping the package closed is sufficient for the 250-gram bag you purchased.
If you are transferring it to another container, you can use an airtight jar with a seal or a zippered bag that doesn't allow air in.
Do not refrigerate your coffee, and try to consume it within 2 weeks after opening the package. Brew your coffee as soon as you grind it.
Use a scale. You can check our recipes on our website for brewing recommendations.
Enjoy your coffee.
Rwanda; With its high altitude, rich volcanic soils, regular rainfall, and well-protected, unpolluted organic lands, Rwanda is an ideal location for growing specialty coffee. The country's coffee production is mainly carried out by half a million smallholder farmers, who own no more than one hectare of land per family, and predominantly plant the Bourbon variety of coffee trees. Coffee is grown throughout the country, with production focused on the Lake Kivu region and in the southern state. The smallholder farmers are organised into cooperatives and share the service of central or local washing stations. Blooming season typically occurs between September and October, with harvesting starting in March and lasting until July, and shipments continuing from August to December.
Sparkling Water Decaffeination Process: In 1967, a scientist named Kurt Zosel discovered a process for separating mixtures of substances at the Max Planck Institute for Coal Research. Later on, in 1988, a German decaffeination company called CR3 utilised this process to decaffeinate coffee beans. This innovative process uses natural carbon dioxide and water to create "sub-critical" conditions that form a highly solvent substance for caffeine in coffee. This process is gentle, natural, and organically certified. Moreover, the carbon dioxide has good caffeine selectivity, which ensures a high retention level of other coffee components that contribute to taste and aroma.
The decaffeination process begins by cleaning and moistening the green beans in a "pre-treatment" vessel before bringing them into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand, and the pores open, allowing the caffeine molecules to become mobile. The carbon dioxide, acting like a magnet, draws out the mobile caffeine molecules. The sparkling water then enters an evaporator that precipitates the caffeine-rich carbon dioxide out of the water. The now caffeine-free water is pumped back into the vessel for a new cycle. This cycle is repeated until the required residual caffeine level is achieved. Once this happens, the circulation of carbon dioxide is stopped, and the green beans are discharged into a drier. The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.
This process has several benefits over traditional methods of decaffeination. Firstly, the agent used to extract caffeine is entirely natural, making it an "organic" process since no chemicals are used throughout. Secondly, the other compounds in the green bean remain untouched, meaning decaffeination has no effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and does not extract the carbohydrates and proteins in the green bean that contribute to flavour and smell. Thirdly, the cell structure of the green bean and the finished roasted bean remains unchanged, which is highly beneficial when working with specialty coffees. Lastly, the by-products are 100% natural and recyclable.