Drekka Coffee Roasters

DECAF PROJECT: CO2

DECAF PROJECT: CO2

Грамаж: 250 г

24.00 лв. Sale • Save
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с какво ни впечатли това кафе?

At Drekka Coffee Roasters, we are always looking for ways to challenge perceptions, explore new possibilities, and offer our customers something truly unique. That’s why we are proud to be part of The Decaf Project, a global initiative led by James Hoffmann that reimagines what decaf coffee can be.

This project isn’t just about offering “another decaf option.” It’s about exploring the potential of decaffeination itself. By showcasing one exceptional coffee - La Virgen from Huila, Colombia - processed using three different decaffeination methods (Swiss Water®, Ethyl Acetate, and CO₂ Subcritical) alongside a non-decaf control, the project allows us to experience and understand how each process impacts flavor, aroma, and complexity.

For us, it’s an opportunity to:
Challenge expectations: Decaf has long been underestimated but this project proves that it can be just as flavourful, dynamic, and exciting as fully caffeinated coffee.
Support curiosity and learning: We believe in transparency, discovery and helping our community experience the full story behind their cup of coffee.
Roast with purpose: By roasting each of these coffees in our unique style, we aim to showcase the distinct impact of each decaffeination method while preserving the heart and soul of the original La Virgen coffee.

Get ready to rethink everything you know about decaf!

ВКУСОВИ НОТКИ

Milk chocolate. Cinnamon. Raisins.

НАДМОРСКА ВИСОЧИНА

1200-2000 м

МЕТОД НА ОБРАБОТКА

Washed

ПРОИЗХОД

Guadelupe

ПРОИЗВОДИТЕЛ

Migdonio Mendez

СОРТ

Caturra, Colombia, Castillo

ЗА КАФЕТО

The Decaf Project wouldn’t be complete without showcasing the most advanced method of decaffeination: the CO₂ Subcritical Process, also known as Carbonic Natural. This high-tech approach, developed by CR3-Kaffeeveredelung in Bremen, Germany, uses liquid CO₂ at low temperature and pressure to extract caffeine while preserving the delicate flavor compounds in the coffee.

Unlike other methods, the CO₂ process retains an impressive amount of the coffee’s natural complexity. The result is a clean, vibrant cup that tastes strikingly close to the original non-decaf version of La Virgen. It’s a technical marvel that highlights how science can enhance, rather than diminish, flavor.

Why it’s special: As part of the Decaf Project, this coffee showcases one of the most advanced decaffeination methods available. It allows you to taste how technology can create a decaf that’s just as clean, vibrant, and flavourful as the caffeinated original.

SIP, FLAVOUR, REAPEAT!

The Decaf Project is a bold, global experiment led by coffee expert James Hoffmann, designed to challenge everything you think you know about decaf coffee. This unique initiative showcases how different decaffeination methods impact the taste, aroma, and character of the same coffee.

Using a single coffee origin - La Virgen from Guadalupe, Huila, Colombia - the project divides the lot into four parts: one remains a fully caffeinated control, while the other three are decaffeinated using Swiss Water®, Ethyl Acetate (EA), and CO₂ Subcritical (Carbonic Natural) methods. The result? An eye-opening tasting experience that lets you compare and discover the true potential of decaf.

At Drekka Coffee Roasters, we are proud to be part of this project. We roast each of the four coffees in our signature style, aiming to highlight the unique characteristics of every process. Our goal is to let you experience the distinct flavor differences created by each decaffeination method - all while preserving the vibrant character of the original La Virgen coffee.

By bringing roasters, coffee professionals, and enthusiasts together, The Decaf Project invites everyone to taste, learn, and celebrate decaf in a way that’s never been done before.

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