About this coffee
The last decade has been witness to an encouraging advancement in both the understanding and appreciation of that all-important word, 'speciality'; and nowhere has this been more evident than in the sub-region of the West Nile. The Kawacom project - from which this coffee is sourced - was initiated in 1998 to promote the cultivation of Arabica in Uganda and train farmers in sustainable agricultural techniques practices. In 2003 the project received its very first Organic certificate, and since then the success of the project has also attracted UTZ and Rainforest Alliance certification schemes.
The Sparkling Water Method
This particular bean is decaffeinated using the ‘Sparkling Water’ process, a method using water and carbon dioxide. These combine – creating the carbonated water from which this method process gets its name – to extract the caffeine whilst leaving the chemical makeup of the bean virtually untouched, a method that preserves as much of the original flavour as possible. Whilst this method is expensive, it has the added advantage of creating only natural by-products; with the carbon dioxide recycled and caffeine sold on for use elsewhere. Because of this, our decaf is easily able to hold its own when compared to our other caffeinated blends.