A 250g or 500g of bag of Loch Lomond Coffee, this is the decaf option -

Papua New Guinea - Luoka Plantation AX Decaf

Farm: 100+ Smallholder Farms in PNG

Altitude: 1,440 - 2,000 metres above sea level

Variety: Typica and Arusha

Process: Fully washed and dried on raised beds

Decaf

Process: Co2 Decaf Process

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A donation of 50p from each bag sold will go to the charity 'Friends of Loch Lomond & The Trossachs' for red squirrel conservation and other fantastic work within the National Park.

This delicious coffee is roasted right in the heart of Balmaha, East Loch Lomond.

Tip: All our coffee beans are roasted fresh and are best consumed within 6 weeks of roast date.

Always reseal in our airtight bag and store at ambient temperature

Please see below for a bit of information on these beans!

This special lot from Monpi coffee is made entirely from Smallholder farms from Lufa and Okapa Districts. Each lot issourced by local coffee entrepreneur, Mr Peno Kavori, Monpi’s partner in the region with more than 30 years of experience. From the Tua valley in the north, through the Crater Mountain range, down to the lower Lamari

valley in the south, Mr Kavori’s fleet of vehicles helps to source some of the best coffee in the region; paying fair prices and incentivizing local farmers to produce a quality product. Coffee was initially introduced to Papua New Guinea (PNG) in the late 19th century and is directly linked to the country’s colonial history. Likely, coffee was first grown in PNG by Emma Coe Forsayth: a businesswoman and plantation owner of mixed American and Samoan descent. Emma set up large cocoa and coconut plantations in the Kokopo District in the East New Britain Province (ENBP). It is probable that her vast plantation also included coffee. Today, coffee is a major industry for Papua New Guinea with the country currently exporting around 1 million bags of coffee every year; involving more than 2.5 million people (nearly half of the total population)

The raw, unroasted coffee is moistened with water and put into a vessel where it is brought into contact with pressurised, liquid carbon dioxide. By circulation through the coffee, the carbon dioxide draws the caffeine out of the bean. In an evaporator, the

caffeine precipitates out from the CO2 which, after evaporation and re-condensation, is pumped again into the vessel containing the coffee for a new cycle. When the required residual caffeine level is reached, the CO2 circulation is stopped and the coffee is discharged into a drier where it is gently dried until it reaches the original moisture content. The coffee is then ready for roasting.

Postage for orders over £50 is free. Delivery UK only.