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Milk Chocolate & Coconut Decaf Brazil
  • Milk Chocolate & Coconut Decaf Brazil
  • Milk Chocolate & Coconut Decaf Brazil
  • Milk Chocolate & Coconut Decaf Brazil
Milk Chocolate & Coconut Decaf Brazil

Milk Chocolate & Coconut Decaf Brazil
£29.99

A lovely coffee with lovely milk chocolate notes and a subtle background note of coconut, almost makes me want to wear a bikini and bask under a palm tree!
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Origin: Brazil

Roast: Dark

Suitable for: All brew methods

Varietal: Catuai. Bourbon. 

Decaf Process:  Methylene chloride

Milk chocolate and coconut, well balanced and easy drinking.

These MC decaffeinated coffee beans are a blend of 100% Brazilian Santos Arabica coffee beans, the varietals are Bourbon & Catuai, grown at an altitude of approx. 950m, and the roast profile is dark. 
CoffeeKev tasking fresh roasted coffee beans

How it Tastes

This is a lovely Brazilian coffee, really enjoyable to drink, and oh yeah, it’s a decaf. This isn’t a coffee you’ll drink only because it’s decaf, it tastes great! 

If you’re not a bounty fan ;-), don’t be too put off by the coconut taste notes, it’s a subtle background note, and you might not even pick it up, the main note for me is milk chocolate.

Brazilian smallholder farms from Minas Gerais

This decaf is made using a blend of 100% Arabica (Bourbon & Catuai) from smallholder farms within the Minas Gerais region of Brazil. 

The decaffeination process for this one is the MC method, methylene-chloride, in which 97% of caffeine is removed (not the same 99.9% caffeine removal as with our Swiss Water decaffeinated chocolate & caramel decaf peru). 

While in an ideal world we'd prefer to only offer water-processed decaf, we don't believe that this process poses any risk whatsoever, or we wouldn't offer them. 

Methylene chloride is not considered a health risk at under 10 parts per million, and in green, unroasted beans that have been decaffeinated in this way, the residual amount of MC remaining is under 1 part per million. 

Where common sense comes into it though is that methylene chloride is very heat reactive, and it evaporates at just 40 degrees Celcius, so even if there is a tiny amount of residual solvent within the green beans, it's likely to evaporate during the high temperatures of roasting.

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