Worldwide shipping

Batch Decaffeinated

KSF decaffeinated and Jaen decaffeinated

Packaging :
Roasting :
Grinding :

Tasting note

KSF Decaffeinated: Ethiopia

A forest coffee with notes of hazelnutspices and chocolate

Jaen Decaffeinated Coffee: Peru

A balanced cup with notes of chocolatealmond and coconut. A long and greedy finish.

This coffee is roasted for espresso methods.

  • The "espresso roasting" is recommended for the following equipment :

Sourcing note

KSF Decaffeinated: Ethiopia

Specialty coffee from the Jimma region in Ethiopia. In order to fully control the traceability and quality of our decaffeinated coffee, we have decaffeinated our coffee from the Khalid Shifa Farm in Ethiopia. We have chosen CO2 decaffeination which remains the best compromise in terms of sustainability and preservation of flavours. 

Jaen Decaffeinated Coffee: Peru 

Specialty coffee from the Cajamarca region in Peru. This cru is decaffeinated with water according to the Swiss Water method, a process that most respects the aroma of coffee. It is also the most sustainable, the decaffeination water being filtered and reinjected into the city network.

A speciality coffee

As its name suggests, specialty coffee has specific characteristics:

  • Care in the choice of the terroir
  • Rigorous selection of the botanical varieties used
  • Control of cultivation and harvesting methods
  • Respect for the fermentation, drying and sorting process

What is a score?

Our product range is categorised by score: 80+, 85+, 88+ We have the "Specialty Coffee Association of America" to thank for the system of "scores", who defined a very strict ratings protocol to evaluate the quality of speciality coffee. This ratings system enables players within the sector, as well as coffee lovers, to share a common language. Within this tasting protocol, the main criteria for the evaluation of a coffee are noted: odour, aroma, after-taste, acidity, body, harmony, purity...

The final score classifies the coffee within a hierarchy unique to speciality coffee. The coffee must achieve a score of at least 80/100 to be considered a speciality coffee.

A detailed look at the scores attributed to speciality coffee:

Our blends, being mixtures of multiple coffees, are excluded from the rating system, although they are all comprised of speciality coffees.

*The SCAA classifies 90+ coffees as "Outstanding". We consider an 88+ coffee to reflect a quality that is already outstanding, already representing the excellence of the sector. In this regard, it is a Grand Cru.