Coffee / Decaf / Costa Rica Alto San Juan SW Decaf

Costa Rica Alto San Juan SW Decaf


Rich and buttery mouthfeel, caramel, milk chocolate, super sweet with slightly floral undertone in the finish

Wonderfully moreish, quaffable decaf coffee– without a doubt.

This coffee comes from small growers at around Alto San Juan small coop located in a region that is well known for some of the most interesting coffees, as well as some of the most renowned coffees to come out of Costa Rica.

I can remember this coffee on the cupping table at the dry mill and for me it was wow! I can remember looking up from the table at the guys from the dry mill after tasting it and they were all smiling; they already knew it was something quite special.

Costa Rica produces some wonderful coffees at a local level like this and by that I mean small individual processed lots of which this is a supreme example of a select lot. Larger bulk lots of coffee where everything is thrown in together can be (is) very mono in taste, not a lot of complexity, call it classic if you wish.

The coffee coop of Alto San Juan of course pick by hand in the traditional way using baskets and this is done only when the cherries reach a perfect stage of ripeness. This not only makes for a perfect tasting coffee, but also ups the agronomic yield and avoids processing green beans.

Washed lots such as this one are pulped, fermented, washed and then immediately transferred to the patios for drying. The coffee is then kept in resting bins for a minimum of 60 days before the final dry milling and is then defect sorted by hand and graded immediately prior to export.

The coop also takes its environmental sustainability seriously and abides by all the environmental protection laws. Its native forests are set aside as protected reserves and are often visited by tourists, school children and ecologists. The farm also regularly plants new trees, particularly around its water sources, in order to maintain the local ecosystem.

Decaffeination Process Swiss Water

The Swiss Water Method of Decaffeination was introduced by The Swiss Water Decaffeinated Coffee Company of Burnaby, British Columbia, Canada in 1988

This method is different in that it does not directly or indirectly add chemicals to extract the caffeine. Rather, it relies entirely on two concepts - solubility and osmosis - to decaffeinate coffee beans.

The process begins by immersing a batch of green coffee beans in very hot water in order to dissolve and extract the caffeine. The water is then drawn off and passed through an activated charcoal filter.

The porosity of this filter is sized to only capture larger caffeine molecules, while allowing smaller oil and flavour molecules to pass through it. However, this extraction process will also extract desirable oils and other solids from the beans, resulting in beans with no caffeine and no flavour in one tank, and caffeine-free but with flavour water in another tank.

The Swiss Water process method attempts to overcome this difficulty by first discarding the flavourless caffeine-free beans, and then reusing the flavour-rich water to remove the caffeine from a fresh batch of coffee beans.Water saturated in this way is referred to as green coffee extract or GCE. It is created using a separate batch of green coffee beans, which are immersed in water and then discarded. In a pre-loading tank, water, cane sugar and formic acid are mixed and heated and used to preload carbon filter columns.

The GCE is then filtered over the columns to extract caffeine from it. A fresh batch of green coffee beans is then immersed in the GCE to remove caffeine but retain other components.The other components can be retained because the water is already saturated with flavour ingredients, therefore, the flavours in this fresh bath cannot dissolve - only caffeine moves from the coffee beans to the water.

This results in decaffeination without a massive loss of flavour. The process of filtering the GCE to remove caffeine and immersing the beans is repeated until the beans are 99.9% caffeine free by mass, meeting the required standard.This process takes 8 to 10 hours

All our coffee is sold as whole beans, which we recommend for optimum flavour and freshness.
1200 masl
Alto San Juan Coop
  • Costa Rica Alto San Juan SW Decaf