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Hard Lines Coffee (Decaf) - Guatemala

Hard Lines Coffee (Decaf) - Guatemala

Regular price £9.00 Sale

We’re big fans of Hard Lines in Cardiff, and wanted to bring a little piece of that action to Stockport. Our trusty Gaggia espresso machine now uses their espresso beans, and you can take home some too with this House Party blend, ideal for espresso at home. 250g bags. Nice and fresh. 

100% Taste, 0.1%* Caffeine

Region:  Huehuetenango 

Producers: The Primavera Family Small Producers of Huehuetenango 

Processing: CO2

Varietal: Caturra, Catuai, Bourbon 

Tasting Notes: Chocolate Orange

The Primavera Family lot was created from 9 great producers that are improving their quality, but this year were not strong enough to stand on their own. We decided to purchase the coffee in order to give them an opportunity to use the extra income they receive from selling at a higher price to reinvest in their farm and wet mills. We hope that with some improvements and betterments, next year they will produce wonderful coffees that could be featured as single origin coffees. 

We are constantly working with our producers in order to help them improve the quality and therefore price of their coffees. 

For this lot, we purchased coffees of 84 and 85 points to create a great quality, affordable blend. This regional lot is different from anything else you will see in the market as it has full transparency and trasability to each producer. 

D E C A F F I N A T I O N 

Decaffeination processes using carbon dioxide (CO2) takes advantage of the fact that carbon dioxide, when compressed, behaves partly like a gas and partly like a liquid, and has the property of combining selectively with caffeine. In the most widely used CO2 process the steamed beans are bathed in the compressed carbon dioxide and the caffeine is removed from the carbon dioxide through charcoal filtering, just as it is in the water- only process. However, the flavor components remain in the bean throughout the process, rather than being soaked out and then put back in again, as they are in both the Swiss Water and the indirect solvent processes. 

Since carbon dioxide is the same ubiquitous and undisputably “natural” substance that plants absorb and humans produce, and since, in most versions of the CO2 method, the flavor components remain safely in the bean throughout the process rather than being removed and put back in again as they are in the Swiss Water process, carbon dioxide methods would seem to be the decaffeinating wave of the future.