Origin: RWANDA - Lala Salama

Region: Kigali

Variety: Red Bourbon & SL28

Altitude: 1850 - 2000 masl

Process:CO2 DECAF

In the cup;“Milk chocolate, blood orange, marzipan, apple, citrus, toffee”

Lala Salama, which means "sleep well" in Swahili, is the name chosen for all African decaffeinated coffees. This particular lot is made from our Agaciro 1000 Hills Blend from Rwanda. Agaciro.

The decaffeination is carried out using the sparkling water process, developed by CR3 in 1988 based on a method first discovered by scientist Kurt Zosel at the Max Planck Institute in 1967. In this method, natural carbon dioxide from prehistoric underground lakes is combined with water under sub-critical conditions to create a highly effective solvent for caffeine. The process begins by cleaning and moistening green coffee beans, which causes them to swell and open their pores, making caffeine molecules mobile. These beans are then exposed to pressurised liquid carbon dioxide, forming sparkling water that extracts the caffeine. The caffeine-laden water is sent to an evaporator where the caffeine is separated, and the now caffeine-free water is reintroduced to begin the next cycle. This continues until the desired caffeine content is achieved. The beans are then dried to restore their original moisture level and are ready for roasting.