Beaufort 1 / Decaf

100% Arabica - decaffeinated - Single Origin Peru - Espresso/Crema - naturally Fairtrade and Bio certified

Since 1838, sailors have used the Beaufort scale to measure wind strength, with Beaufort 0 representing absolute calm. With Beaufort 1, we have succeeded in roasting a full-bodied coffee – completely without caffeine. Those who love good coffee but cannot tolerate caffeine can finally breathe a sigh of relief.

The expert tastes: "Subtle citrus notes, milk chocolate, dried fruit, and plum. Well-balanced with juicy acidity and a silky body."

From now on, everyone who cannot tolerate caffeine but enjoys excellent coffee can breathe a sigh of relief. With Beaufort 1, we have succeeded in producing a full-bodied coffee with a rich taste, simply without caffeine. We also wanted to be uncompromising with our philosophy: organic and Fairtrade. It wasn't easy to find a suitable, high-quality coffee that was double-certified, i.e., organic and Fairtrade. But perseverance paid off. With the Cooperativa de Servicios Multiples Gallito de las Rocas Ltda, we found a small farm in the highlands of Peru that shares our philosophy.

We at Kaffee ONESTO are proud to roast this full-bodied decaffeinated coffee, which does not differ in quality from a regular coffee. Beaufort 1 is ideal for enjoying coffee in the evening or for anyone who wants to enjoy real, fresh coffee – simply decaffeinated. Beaufort 1 is a wonderful, full-bodied, strong blend. Perfect for espresso, café creme, French Press. Excellent for portafilter machines and automatic coffee makers. The decaffeination process uses supercritical CO2, one of the two methods permitted for organic coffees, as CO2 is already naturally present in roasted coffee, so it doesn't add or remove much of the aroma, but effectively removes the caffeine. In this gentle and completely harmless process, the coffee beans are first prepared in a pressure chamber with steam and then rinsed under pressure between 73 and 300 bar with liquid, supercritical CO2. The carbonic acid formed from water and CO2 dissolves the caffeine contained in the beans, and the CO2 then evaporates without residue when the beans are dried. It can be condensed and reused. Only after the coffee beans have been decaffeinated are they roasted – like regular, caffeinated beans. All ingredients that make up and determine the later taste and aroma of the roasted coffee are almost completely preserved in the carbon dioxide process. Bitter and irritating substances, on the other hand, are greatly reduced, which makes decaffeinated, caffeine-free coffee digestible. This process is the most elaborate method for extracting caffeine from coffee beans, but it does not use any chemicals and results in a very aromatic coffee.

PRODUCER INFORMATION: The Agroecológico Atahualpa Cooperative is located in the small town of Pichanki and unites around 300 farmers from the surrounding mountains. It aims to improve the living conditions of people in the coffee-growing region and preserve natural resources. Website: Co-op Atahualpa