Apas Decaf - Espresso from Brazil

The classic without caffeine. The decaffeinated coffee from the Apas cooperative tastes of nougat and roasted nuts, and is deeply chocolatey with a low acidity. Dried naturally, grown in Brazil, and decaffeinated in Bremen using spring carbon dioxide.

Apas Decaf - Coffee Info

Taste: Nougat, roasted nuts, chocolatey

Origin of the beans: Brazil, São Gonçalo do Sapucaí

Producer: Apas Cooperative

Varieties: Local varieties such as Mondo Novo (Arabica) and Catuai (Arabica)

Post-harvest process: Natural

Decaffeination: Subcritical CO₂ (natural spring carbon dioxide)

Decaffeinator: CR3 in Bremen

All our coffees are sold as whole beans.

This is how we would prepare Apas Decaf

Our David developed and optimized the recipe with the following equipment:

Water : total hardness 5 °dH, alkalinity 3 °dH

Mill: Niche Zero

Grinding level: 7

Why does Apas Decaf taste the way it does?

The APAS Blend is a blend of coffees from the cooperative's 71 members, who market their coffee under the APAS name. They are among Brazil's Fairtrade pioneers and manage their farms in the São Gonçalo do Sapucaí region. They also repeatedly achieve success as individual producers in prestigious competitions such as the Cup of Excellence. The coffee cherries for the APAS Blend are selectively harvested by the members on their own farms, dried in the cherry, and then mechanically pulped. This dry processing emphasizes the nutty and chocolatey character of the coffee.

Tell me more about Apas Decaf 

APAS has been our bestseller for years because it appeals to a wide range of tastes. We now import several containers per year. The coffee and our collaboration with the cooperative are strategically important to us. In the winter of 2024, we asked ourselves: What if APAS were also available in decaffeinated form? We contacted the decaffeinator CR3 in Bremen and reserved a slot for spring 2025. The APAS blend was shipped to Bremen, decaffeinated there, and we then purchased the approximately three tons of coffee together with partner roasters.

The decaffeination process

This coffee was produced by CR3 in Bremen using subcritical CO₂ , so-called spring carbon dioxide, is decaffeinated. What all processes have in common is that, at the beginning of the treatment, the green coffee is placed in a closed container filled with water or steamed, so that the pores of the green coffee open. A solvent is then added to extract the caffeine. In this case, it is spring carbon dioxide. In the subcritical CO₂ method , the CO₂ is converted into a liquid state at high pressure and low temperature, which, in combination with water, can absorb the caffeine. This process takes several days.

How do we roast this coffee?

Very similar to Apas, as the CO₂ method hardly makes the coffee more porous. Unlike Sueño, which is decaffeinated with water, the method's impact on the cell structure of the coffee bean is greater. ßer.

Import Bean