THE STORY BEHIND

Lala Salama, which means 'Sleep Well' in Swahili, is a perfect name for our new offering of CO2 decaffeinated coffee from the African continent.

This lot is sourced from The Coffee Gardens project. Established in 2017, The Coffee Gardens aims to produce exceptional specialty coffee in an ethical way, providing a transparent and direct connection between coffee growers and consumers.

Micro-lots are created by combining day-lots, that is, coffees processed on the same day, with similar flavour profiles. As a result of this technique, a single farmer may contribute to multiple micro-lots.

For the past five years, The Coffee Gardens has worked closely with the farmers who produced this micro-lot. The decaf lot is named after the villages of Gombe and Zebigi, where many of the farmers reside. Last year, with the support of roasters, training sessions were organised to improve coffee cultivation under shade trees, promote sustainable agricultural practices, and enhance harvesting techniques. In July, over 8,300 seedlings of shade, fruit, and fast-growing trees were distributed. This year, training continues, and toilet blocks are being built for three primary schools in the area, including Zebugi-Busi Primary School.

Farmers manage coffee gardens of varying sizes, meaning their contributions to the lots differ. Mr Zesiro Micheal, from Gombe, was one of the largest contributors to this micro-lot, providing 967 kg of ripe red coffee cherries, while Mr Woniala Moses, from Zebigi, contributed 349 kg. Within hours of being picked, the cherries are transported to the station in 50 kg bags by “runners”—a team of over 160 men and women from the local community.

THE FERMENTATION PROCESS

The Sparkling Water Decaffeination process is a natural and organic method that preserves the integrity of coffee while gently removing caffeine. Originally discovered by scientist Kurt Zosel in 1967 and later developed by the German company CR3 in 1988, this process uses natural carbon dioxide (CO₂) from ancient underground lakes combined with water to create ‘sub-critical’ conditions. This unique state allows carbon dioxide to act as a highly selective solvent for caffeine, ensuring that the essential flavours and aromas of the coffee remain intact.

The process begins with green coffee beans undergoing a pre-treatment phase, where they are cleaned, moistened, and expanded to open their pores. They are then exposed to pressurized liquid carbon dioxide, which, when combined with water, effectively forms sparkling water. This solution circulates through the beans, drawing out caffeine molecules while leaving other coffee components untouched. The caffeine-rich carbon dioxide is then separated through an evaporator, allowing the purified water to be recirculated for continuous extraction. Once the desired caffeine level is reached, the beans are gently dried to restore their original moisture content, making them ready for roasting.

This decaffeination method is entirely chemical-free, which means it is organic and safe for consumption. Unlike other processes, it preserves the coffee’s structure, flavour, and aromatic profile, making it ideal for specialty coffee. Additionally, it is environmentally friendly, as all by-products are 100% natural and recyclable. This ensures that coffee lovers can enjoy a decaf cup without compromising on quality or taste.