your cart is empty.

Coffee Processes


In speciality coffee circles, Anaerobic Naturals are creating a bit of a buzz. In essence, this is the natural process taken to its extremes by completely removing oxygen from this fermentation process by placing the cherries in a sealed tank, producing rare and exotic flavours and big aromas.

read more →


Natural process coffees take the entire fruit - cherry and all - ferments it, and then dries it until it reaches ideal moisture levels. Traditionally, the natural method has had a practical advantage, being used to process coffee commercially due to the lower costs involved or in areas with limited…

read more →

Sparkling Water Decaf

Sparkling water or CO2 decaf, uses a gentle natural and organically certified sparkling water CO2 process. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the caffeine molecules, and the good caffeine selectivity of the carbon dioxide maintains other coffee…

read more →

Sugarcane Decaf

Sometimes called natural decaffeinated coffee, sugarcane processing originates in Colombia and is a clean and green way of decaffeinating coffee beans. The natural compound Ethyl Acetate is formed from fermenting sugarcane molasses and is then washed around the beans several to times to clear away…

read more →

Swiss Water Decaf

The Swiss Water process is an organic, chemical-free method of decaffeination, discovered in the 1930s in Switzerland. It relies on a supersaturated green coffee solution called Green Coffee Extract (GCE). As the GCE is already saturated with all the compounds found in green coffee except the…

read more →


Washed coffee is processed as soon as the fruit is picked then passed through various pieces of equipment where the coffee beans are mechanically sorted and pulped, essentially being cleaned of any fruit and its sugars (mucilage). When the beans have been fully processed they are dried in order to…

read more →

Are you over 18?