Join us in an exclusive global tasting event led by celebrated coffee expert James Hoffmann. With over two decades of experience guiding both coffee enthusiasts and professionals, James brings his passion for specialty coffee to this unique project. Building on the success of past tasting events with over 17,000 participants, this new project sets the stage for fresh coffee discoveries.
In partnership with Caravela Coffee, a respected Latin American green coffee exporter, the Decaf Project emphasizes quality, transparency, and decaffeination artistry. Caravela, with nearly 25 years of experience, bridges skilled coffee farmers in Latin America with dedicated roasters around the world, promoting both excellence and equity in specialty coffee.
57 sets were released worldwide - just 15 to Europe, and only one made it to the Baltic states, to fomins.coffee! With over 450 coffee roasters eager to participate in James Hoffmann's Decaf Project, we're proud to be one of the few to have these exclusive beans and roast them for you!
This special kit contains four variations of premium Colombian coffee from La Virgen, Guadalupe, Huila.
Experience the original taste of this washed Colombian coffee.
Decaffeinated with naturally sourced ethyl acetate from sugarcane.
Decaffeinated through a chemical-free water process.
A cutting-edge CO₂ decaffeination method.
Each of the four samples originates from the same Colombian coffee, offering an unparalleled side-by-side exploration of how decaffeination transforms flavor. This groundbreaking comparison is a first of its kind!
Learn from James Hoffmann and leading professionals as they delve into how each decaffeination method influences taste, acidity, body, and aroma.
Join a live, interactive event and engage with thousands of coffee enthusiasts across the globe.
Secure this special kit straight from us. It will arrive on time for the event, roasted following James Hoffmann’s precise schedule and guidelines. Supplies are limited, so act quickly!
Follow our step-by-step instructions to brew each sample perfectly.
Be part of a worldwide online coffee event hosted by James Hoffmann, diving into the fascinating nuances of decaffeination.
Developed by CR3 in the late 1980s, this innovative method uses natural carbon dioxide under subcritical conditions—meaning low temperature and pressure—to carefully remove caffeine while preserving the full flavor potential of the green coffee. The process is fully certified organic.
Unroasted coffee is first moistened and placed into a chamber filled with pressurized liquid carbon dioxide. The CO2 flows through the coffee, targeting and removing caffeine. Once the desired level of decaffeination is reached, the circulation stops, and the coffee is gently dried back to its original moisture content. The caffeine is separated from the CO2, allowing both to be reused efficiently.
Developed by CR3 in the late 1980s, this innovative method uses natural carbon dioxide under subcritical conditions—meaning low temperature and pressure—to carefully remove caffeine while preserving the full flavor potential of the green coffee. The process is fully certified organic.
Unroasted coffee is first moistened and placed into a chamber filled with pressurized liquid carbon dioxide. The CO2 flows through the coffee, targeting and removing caffeine. Once the desired level of decaffeination is reached, the circulation stops, and the coffee is gently dried back to its original moisture content. The caffeine is separated from the CO2, allowing both to be reused efficiently.
The Swiss Water® Process carefully removes caffeine using just water, temperature, and time, while retaining the coffee’s full flavor profile.
Green coffee beans, rehydrated to the ideal moisture level for decaffeination, are immersed in a Green Coffee Extract (GCE). This extract is a solution of fresh water containing all the coffee's soluble components—except caffeine. The GCE circulates around the beans, initiating a diffusion process that selectively removes caffeine, the only compound disrupting balance, without affecting the coffee's flavor. This process continues for 8-10 hours until the caffeine content drops to no more than 0.1%. The caffeine is then extracted from the GCE using a proprietary carbon filtration system, allowing the GCE to be reused.
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