The components of our Deer Bolt seasonal espresso are selected to pack a punch. The current blend has a smoky dark-chocolate base, creamy mouthfeel, and a rich jammy finish and is made up of the following coffees:
Ramagiri & Kumbrikhan
We select the components of our signature Penny Rock blend from seasonal crop to deliver a rich, balanced and full-bodied espresso. The current blend has notes of chocolate, peanut brittle and plum and is made up of the following coffees:
Sitio Serra Negra
Our current seasonal decaf is an outstanding single-origin red bourbon from the wonderfully named Bumbogo washing station in the Gakenke region of Rwanda. With notes of fig and raspberry, this is possibly the highest quality and best tasting decaffeinated coffee we've had to date and it more than holds its own against our non-decaffeinated coffees.
SPARKLING WATER DECAFFEINATION PROCESS
This sparkling water decaffeination procedure is a gentle, natural and organically certified process which involves the following steps:
1. The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.
2. The beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.
3. The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.
4. This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.
The good caffeine selectivity of the carbon dioxide guarantees high retention of other coffee components which contribute to taste and aroma.