Sunday, September 29, 2013

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
Mukurwe AB
Karagota PB
Zahabu AA
Zahabu PB
Guama AA Top
Mihuti AA+

Rwanda :

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 :

Papua New Guinea :
Kimel Estate

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

Burundi :

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
and we'll deal with it straight away)

Friday, September 20, 2013

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 :

The Kenyan discription is underneath this link.

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

Tuesday, September 3, 2013

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.