All Caffenation Coffees from 1 year Online Shop

I'll note them by Origin :


Ethiopia :
Limu Grade 2 (crop 11/12)
Limu Grade 2 (crop 12/13)
Yirgacheffe Negele organic
Yirgacheffe Hafursa organic
Yirgacheffe Grade 2 (crop 11/12)
Yirgacheffe Grade 2 (crop 12/13)
Yirgacheffe Kochere Natural processed
Yirgacheffe Q-Grade
Yirgacheffe Konga Natural processed
Yirgacheffe Boginda Natural processed
Sidamo Grade 2 (crop 12/13)
Sidamo Oromio Coop organic
Sidamo Amaro Gayo Grade 3 organic
Mokka Harrar Longberrry Grade 4

Kenya :
Chomo AA
Ngunguru
Mukurwe AB
Karagota PB
Zahabu AA
Zahabu PB
Guama AA Top
Mihuti AA+

Rwanda :
Vunga
Gisenyi
Kogimuwaka

Panama :
Lerida Estate
Don Pepe Estate

Three Africans Blend : Kenya Karimukui, Burundi Ruhande, Ethiopia Boginda

Three Africans Blend : Kenya Zahabu, Ethiopia Kochere, Ethiopia Hafursa

Mexico :
Finca Corral de Pidra, Coe Lot #5
Finca Lagunilla

Costa Rica :
San Rafael
Lomas Al Rio Fully Washed
Lomas Al Rio Honey Processed
El Beneficio
Finca Licho Natural processed
Monte Canet Estate
Candelilla Estate Honey Processed

Nicaragua :
Los Placeres Pacamara

Malawi :
Pamwamba AAA

Tanzania :
Utengule AA

Zimbabwe :
Pezuru

Papua New Guinea :
Kimel Estate

Colombia :
Armenia Medellin
Tolima Planadas
Tolima Corderilla Central
Huila Villa Esperanza

Burundi :
Mahonda
Kibuye

Guatemala :
Hueheutenango Finca Isnul
El Platanillo Egipto

Ecuador :
Vilcabamba Estate

Enough to your liking.

Some were (just) conventional coffees, but most Specialty.
For the next year we'll upgrade some more and want to focus on 86+ and even 90+coffees. This means exceptional clean cup Single Origin coffees with a story.
Probably we'll have some returning, but still for sure over 40 different coffees on a yearly basis!

Interesting in tasting them?
It's very simple :
Caffenation Online Shop (for Belgian adresses only)

For the Dutch market you can still adress yourself to our dealer : Beanoteca.

(other countrys and professional can always mail us on
caffenation@specialtycoffee.be
and we'll deal with it straight away)

New Kenya (Mihuti AA+)

Every 2 or 3 months we launch a new Kenyan coffee.

For this one and all other coffees; only 1 adresse :
caffenationfiltercoffees.wordpress.com

The Kenyan discription is underneath this link.

Living in Belgium and interested in having some of these coffees at home :
visit our online shop :
specialtycoffee.be

Decaf or not Decaf ....

Liquid CO₂ decaffeination

In 1989, the Hermsen Company in Germany obtained a patent describing a decaffeination process with liquid CO₂. The moisture content of the green beans has to be 45% to 55% and the CO₂ has to be saturated with water, then decaffeination can be realised at very low temperatures (20-25°C) and at pressures between 65 and 70 bar. The separation of caffeine takes place by decompression below 60 bar in a separator; the caffeine-water mixture is reported to be very clean. The extraction time is about 60 hours, but due to the extremely low temperature the quality of the decaffeinated beans is said to be close to that of non-treated coffee. Practically all sugar inversions, Maillard and thermal decomposition reactions are avoided, particularly if careful low temperature moisturization and drying conditions complete the scheme.

The decaffeination of roasted ground coffee with liquid CO₂ has been published in a patent from HAG. Moistened roast coffee is put in a pressure vessel which is connected in a cycle with another pressure vessel filled with a strong acid ion exchanger. To minimize the extraction of coffee aroma components, the temperature of the circulation CO₂ is kept between 15 and 30°C and the pressure between 50 and 80 bar. After 2 to 3 hours the decaffeination is completed; the caffeine is almost selectively absorbed in the ion exchanger. Cleaning of the ion exchanger and recovery of the caffeine can be achieved by a desorption step with supercritical CO₂. Remaining roast coffee components in the CO₂ steam can be separated at the end by CO₂ evaporation and aroma adsorption on the roasted coffee. The perceived quality of the coffee decaffeinated in such a manner is said to be equivalent to non-treated coffee in terms of flavour and aroma.