Dinner Dance – Decaffeinated

While this coffee tastes awesome in every device, our favourites are a filter or cafetiere.

If you want to know more, see our brew guides for making coffee.

This coffee was cultivated in the Abay Teka District of southern Ethiopia. Wild coffee trees have thrived here for centuries, thanks to the area’s consistent rainfall, nutrient-rich volcanic soil, and ample natural shade provided by dense forest cover.

The Alemu Adama wet and dry mill station in the Sidama Region has been processing coffee for years. They have five permanent employees and 120 temporary employees throughout the harvesting season, processing approximately 700,000 kilograms of coffee cherries each year. They focus on sound practices, which increase the quality of the coffee beans, and also hold sustainability at their core.

This coffee was processed here, beginning with the use of a disc pulper to remove the seeds (coffee beans) from the cherries. The beans then undergo a fermentation period lasting 36 to 48 hours before being washed and dried on raised beds for 6 to 7 days.

Next, the decaffeination process begins. First, the beans are steamed to open their pores. Then, they are soaked in a solution made from sugarcane. This allows the caffeine molecules to leach into the water while preserving the coffee’s flavours.

Coffees get a score before receiving their status. The coffee cupping process determines this score. Here, professional tasters awarded points for attributes such as the smell, mouthfeel, balance and acidity. Tally up these points, and you’ve got your coffee’s score! If the points add up to 80 or more, the coffee gets speciality status. Below 80? Then it’s commodity (hmmm…).

Check out our cupping like a pro page if you’d like to learn more about cupping.

Speciality coffees are full of – brimming with – flavour. Skilled farmers put a tremendous amount of love and care into growing the best crop and we, your roaster, want to do them proud! That’s why we freshly roast by hand in small batches to bring the very best out of each coffee.

When green (unroasted) coffee reaches us, we test it regularly for moisture and density and store it safely in our moisture-controlled roastery. We then create a bespoke roasting recipe, which we tailor and tweak as we go along. This makes sure every roast is bang-on! We never over-roast our coffee. Who wants bitterness and overpowering strength? No, only sweet, smooth and creamy coffees come out of the TC roaster!

These beans have been decaffeinated using the sugar cane method, but how does this work? Let’s dive in!

The coffee cherries are harvested as usual, but once the beans are extracted, they undergo a steaming process to open their pores. Next, the beans are soaked in a solution made from a compound found in sugar cane and mountain water, which dissolves the caffeine.

To ensure that no residue is left, the beans are thoroughly washed before being sun-dried, shipped and roasted into this amazing limited-edition decaf!

When you sip Two Chimps, you aren’t just getting a top-notch brew. You are also:

• Drinking coffee that is ethically sourced via a short supply chain
• Supporting a small carbon-neutral company
• Making sure our coffee farmers get 30 – 150% more than the standard ‘going rate’
• Supporting vital movements and programmes that are making waves to better the coffee industry

We couldn’t do it without you, so thank you for choosing Two Chimps Coffee.

When you know you can enjoy a cup of this brew after dinner without worrying about those pesky nighttime jitters, it’s no wonder you feel like dancing!