Apas Decaf, decaffeinated espresso from Brazil

Apas Decaf - Coffee Info

How we would brew Apas Decaf

The first batches have left our coffee roastery. We like to let coffee degas for at least a week before using it for recipes, so it is currently still too fresh. You can find the recipe here in about 1-2 weeks.

Why does the Apas Decaf taste the way it does?

The APAS blend is a mix of coffees from the 71 members of the cooperative who market their coffee under the APAS name. They are among the fair trade pioneers in Brazil and manage their farms in the region around São Gonçalo do Sapucaí. Time and again, they also achieve success as individual producers at renowned 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 subsequently mechanically pulped. This natural processing underscores the nutty and chocolatey character of the coffee.

Tell me more about the Apas Decaf

For years, the APAS has been our bestseller because it appeals to so many tastes. By now, we import several containers per year. The coffee and our cooperation with the cooperative are strategically important to us. In the winter of 2024, we asked ourselves: What if there were also a decaffeinated version of the APAS? We contacted the decaffeinator CR3 in Bremen and reserved a slot for the spring of 2025. The APAS blend was delivered to Bremen, decaffeinated there, and we then purchased the approximately three tons of coffee together with fellow roasteries.

The decaffeination process

This coffee was decaffeinated by CR3 in Bremen using subcritical CO₂, known as spring carbon dioxide. Common to all these processes is that the green coffee is placed into a closed vessel with water or steamed at the start of the treatment 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 brought into a liquid state under high-pressure and low-temperature conditions, which, in combination with water, can absorb the caffeine. This process takes several days.

How do we roast this coffee?

Very similarly to the Apas, as the CO₂ method makes the coffee hardly any more porous. Unlike the Sueño, which is decaffeinated with water, the influence of the method on the cell structure of the coffee bean is greater.

Import coffee details to Beanconqueror:

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