Decaffeinated coffee has been an important part of Solberg & Hansen's range for over 10 years, but it's only in recent years that we've seen an increased demand for decaffeinated coffee. Many people have discovered the joys of decaffeinated coffee in recent years, and that it doesn't have to be a compromise. You get the same quality, the same traceability to the coffee farm, and a rich flavour experience - just without the caffeine.
What does decaffeinated really mean?
When we talk about decaffeinated coffee, it doesn't mean that the coffee beans are completely free of caffeine. International standards allow a residual content of up to a few per cent, but in practice at least 97 per cent of the caffeine is removed. The aim is to preserve the coffee's flavour, sweetness and body while extracting the caffeine.
Our coffee buyers spent a long time searching for the best decaffeinated coffee, and finally we landed on a coffee decaffeinated using a process called Natural EA. This is a process in which the coffee beans are first steamed, before being treated with a naturally derived substance from sugar cane - ethyl acetate - which binds to the caffeine and removes it. Finally, the beans are steamed again to remove any residue. The result is coffee with a very low caffeine content, but with as much of the flavour complexity as possible preserved.
Our decaffeinated coffee is available both as light roasted coffee suitable for coffee makers or hand brewing, and as espresso, for a mocha pot or espresso machine. Both have a creamy mouthfeel with sweet flavours of chocolate, vanilla and dried fruit.
Origin in Colombia
Both the filter and espresso varieties originate in Inzá in the Cauca region of Colombia. Here, farmers grow varieties such as Caturra, Colombia and Castillo at an altitude of 1500-1800 metres. The region is known for producing sweet and rounded coffees, and this is clearly reflected in both varieties.
The difference between the two lies primarily in the roasting method. A lighter roasted coffee where the starting point is to bring out the origin and flavour diversity of the coffee. It is particularly suitable for filter and hand brewing, where the nuances are allowed to shine through. An espresso roasted coffee to give more body and stability to espresso brews. It has the same basic flavour profile, but with greater intensity and pressure, making it particularly suitable for milk-based drinks such as cappuccinos and lattes.
Decaffeinated coffee is a good choice for those who want to enjoy a cup in the evening without disturbing their sleep, for pregnant women or others who want to limit their caffeine intake, no matter which brewing method you prefer.
