Buna Dimaa Decaf Coffee
Finally, our most popular coffee is available in the decaffeinated version. The Buna Dimaa green coffee was decaffeinated in a decaffeination plant in Bremen using liquid C02. This natural process is particularly neutral in taste , so that Buna Dimaa Decaf tastes just as full-bodied and strong as the original.
| Taste | Full-flavoured | Roasted Nuts, Cacao |
|---|---|
| Roast Degree | |
| Strength | |
| Acidity | |
| Origin | Colombia, Peru, Ethiopia |
| Sort | 100 % Arabica, Blend |
 | Certified organic by the inspection body DE-ÖKO-001 |
€43.60/kg incl. VAT
Delivery 1 to 3 days in 🇩🇪
Make the difference with us
We invest €1 per kg of coffee with ours Coffee Circle Foundation e.V. in the growing regions in sustainable coffee cultivation, education and clean drinking water.
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Full-bodied and strong coffee — as decaffeinated version
We are pleased to offer you our crowd favourite – Buna Dimaa coffee – in a decaffeinated version. In order to offer the same taste experience, we had the exact same green coffee components decaffeinated at a German coffee refinement plant at our request. The process used is a gentle CO2 process. The caffeine is extracted from the beans by means of liquid CO2. Only natural and no chemical agents are used, so that the coffee can also maintain its status as „certified organic“. In addition, in our experience, this CO2 process is the most neutral-tasting process and the coffee therefore tastes almost exactly the same as the caffeinated version. Try it out for yourself.
FOR FRIENDS OF DECAFFEINATED COFFEE WITH A DASH OF MILK
Preparations tips
The roasting of Buna Dimaa Decaf is adapted to all types of filter coffee preparation. We recommend it for preparation in the classic coffee machine or for all common pour over methods, such as with the Hario v60 or the Aeropress. Even as a light espresso, this coffee can be enjoyed well from the Bialetti stove-top coffee pot or the portafilter.
Medium-bodied and fresh roast
We roast the Buna Dimaa Decaf fresh every week in our roastery in Berlin. Our roast masters pay close attention to the moment when the sweetness and aroma of the coffee develop optimally. The roasting profile is individually composed by our roast masters depending on the composition of the coffee.
The decaffeination process
First, the green coffee, i.e. unroasted coffee, is brought to a higher moisture content with water. In an extraction tank, circulating liquid carbon dioxide (carbonic acid) is then used to extract the caffeine from the coffee under high pressure. The extraction takes place in a closed system in a circuit in which the CO2 is loaded with caffeine, from which it is separated again in a separator before being pumped back into the extraction tank and through the coffee. This process is repeated until the coffee is largely free of caffeine (< 0.1% in relation to the roasted coffee) and can be gently dried in a dryer to approximately its original moisture content. Only after this drying of the decaffeinated green coffee does the roasting take place as a further step.
Origin
The Buna Dimaa Decaf is an Arabica blend from three origins, most of which we personally purchase locally: 50% of Buna Dimaa is Limu coffee, from the Ethiopian cooperative Bore Dinsera. The cooperative has 260 coffee farming families as members and is located at 2,050 m above sea level. The coffee is grown naturally in forest gardens and carefully processed by the small farmers.
Another 25 % of the blend comes from Colombia, from the highlands in the Sierra Nevada region. This is where the Coocafe cooperative is located, which we visited in person and from which we have been sourcing coffee since 2016 and establishing a long-term trading relationship. Coocafe consists of 38 farmer members who sell their coffee together through the cooperative. The coffee tastes nutty, caramel and has little acidity.
The remaining 25% comes from Peru, from the Yakumama cooperative, which is located in the Cajamarca region and is known as a high-quality coffee-growing region. This coffee is also grown and processed in an ecological way.
The Bore Dinsera Cooperative
- Location: Bore Dinsera, Goma, Limu Region, Ethiopia
- Geo coordinates: 7°52’11.7″N 36°47’25.7″E
- Altitude: 2,050 m
- Coffee farmers: 260
- Plant: Ethiopian heirloom Arabica
- Processing: washed
- Harvest time: October – February
The Coocafe Cooperative
- Hillside location: Coocafe, Sierra Nevada, Colombia
- Geo coordinates: 10°58’55.5″N 74°00’34.3″W
- Altitude: 1,417 m
- Coffee farmers: 38
- Plant: Castillo, Caturra, Colombia, Típica (Arabica).
- Processing: washed
- Harvest time: October – February
The Yakumama Cooperative
- Location: Yakumama, Cajamarca, Peru
- Geo-coordinates: 5°00’17.5 „S 79°05’43.2 „W
- Altitude: 1,450 m
- Coffee farmers: 279
- Plant: Mundo Novo, Caturra, Gran Colombia, Típica (Arabica)
- Processing: washed
- Harvest time: October – February
2 customer reviews
Der Kaffee ist sehr gut verpackt und vor allem Aroma sicher.
Der Kaffee ist sehr gut verpackt und vor allem Aroma sicher. Der Kaffee trifft genau meinen Geschmack und ich werde ihn auch weiterhin bei Coffee Circle bestellen.
Super Decaf!!
Super Decaf! Habe nicht das Gefühl, auf Koffein zu verzichten, wenn ich den Kaffee trinke :)