By Ffion Davies
If you're an admirer of decaf, you might already know that Jenkin Jones, our decaffeinated option, is a single origin coffee that is rotated on a seasonal basis. Although it is widely considered to be less desirable than normal coffee, the specialty industry can offer some genuinely delicious alternatives. Having a seasonal single origin means that we are able to offer an interesting and unique alternative to those who cannot, or prefer not to have caffeine.
Our current decaffeinated offering comes from Finca Cerro De Jesus, Nicaragua. Sitting on the highest mountain in the municipality of Jalapa, Nueva Segovia, this coffee is grown at 1100-1450 meters above sea level and occupies a total area of 280 hectares. These factors, alongside high levels of annual rainfall, encourage diverse, luscious vegetation and wildlife to thrive in the Comarca El Escambray community, which means that farmers are able to harvest Catuai, Caturra, Bourbon and Pacamara varietals. The high quality and abundance of the harvest at Finca Cerro De Jesus has meant that the farm's owners, the Peralta family, have consequently been able to provide schooling and meals for the children of 300 of their workers.
Cerro De Jesus has a wetmill on site where most of the harvested coffee is processed before being dried on patios in Ocotal and then despatched to roasteries like ours around the world. However, decaffeinated coffee requires further investment. Complex and labour-intensive processes must be executed before the resulting coffee can be brewed and enjoyed. There are generally four methods for decaffeinating coffee. Two use solvents, which will ultimately remove the natural oils and flavours of the beverage; while the other two use water and carbon dioxide respectively to draw out the caffeine from the beans.
Our Nicaraguan single origin is decaffeinated using a sparkling water process that was first discovered by Kurt Zosel at the Max Planck Institute for Coal Research in 1967. This is essentially a process which uses natural carbon dioxide with water (creating sparkling water) to encourage sub-critical conditions that create a highly solvent substance for caffeine in coffee. It is a gentle, natural, organically certified process, which preserves the natural tastes and aromas of the resulting coffee.
By roasting the beans from this farm, we are able to offer an exciting and delicious solution for coffee enthusiasts who have high sensitivity to the stimulant or need to avoid caffeine consumption altogether. Order a bag of Jenkin Jones for your home here.