Kenya - Kijani Kiboko AA - CO2 DECAF

Kenya Kijani Kiboko is an exceptional coffee that represents the best of African selection coffees. This particular lot comes from the Central Highlands of Kenya, an area renowned for producing some of the best coffee in the world. The name "Kijani Kiboko" is of Swahili origin, where "kijani" means "green" and "kiboko" is "hippo". This name evokes the strength, vitality and naturalness associated with this coffee.

Origin and processing

Kijani Kiboko coffee is grown at altitudes of around 1,700 to 2,000 meters above sea level, where ideal conditions, including rich volcanic soil and a mild climate, allow for the production of high-quality coffee beans. These plantations are often small family farms that focus on environmentally friendly farming practices.

The processing of this coffee takes place using the method of wet processing (washed), which is a traditional method that is popular in Kenya. In this process, the beans are separated from the pulp and then fermented and washed, helping to bring out the bright, fresh flavors and complex aromas that are typical of Kenyan coffees.

We have gone even further in processing this lot because we feel the huge potential in decaffeinated coffee. After bringing the whole lot to Europe, we had it sent for decaffeination using the CO2 method, which does not remove its flavor profiles from the coffee.

The principle of the method

Supercritical CO2 is created under specific conditions, when carbon dioxide is compressed to a pressure above 73 atm and heated to a temperature above 31.1 °C. In this state, CO2 behaves as a low-viscosity liquid that also has a high ability to penetrate solids such as coffee beans. Supercritical CO2 acts as a selective solvent that has a special affinity for caffeine molecules but preserves the other organic substances responsible for flavor and aroma.

The decaffeination process

1. Preparation of coffee beans : Before the actual decaffeination process begins, the coffee beans are moistened with water or steam. This step increases their porosity, allowing CO2 to more easily access the caffeine.

2. Application of supercritical CO2 : Coffee beans are placed in a pressure vessel where supercritical CO2 is applied to them. It passes through the beans, absorbs the caffeine and extracts it, while the other ingredients remain untouched.

3. Caffeine separation : The caffeine-saturated CO2 is then removed from the pressure vessel and fed into the separation chamber where the pressure is released. By reducing the pressure, the CO2 returns to its gaseous state, which leads to the separation of the caffeine. The caffeine is then captured and the CO2 is recycled back into the process.

4. Final steps : The coffee beans are dried to remove residual moisture and ready for further processing, be it roasting or packaging. The resulting coffee contains less than 0.1% residual caffeine, which meets the standards for the label "decaffeinated".

Advantages of the CO2 method

• Gentle on the taste : One of the main advantages of this method is the ability to preserve the complex flavors and aromas of the coffee, which is key for demanding consumers. CO2 selectively targets caffeine without affecting other important chemical compounds.

• Eco-friendly and safe process : CO2 is non-toxic, non-flammable and easily recycled, making this process environmentally friendly. No chemical solvents are used here, which is advantageous both in terms of quality and safety.

• Flexibility of use : This method is applicable to different types of coffee, including Arabica and Robusta, and is suitable for large industrial scale as well as for smaller specialized productions.

The CO2 method is therefore one of the most popular and recognized decaffeination techniques, which guarantees high quality decaffeinated coffee with minimal loss of flavor.

Flavor profile

Kijani Kiboko coffee features an exceptionally clean, fresh and rich flavor profile that is characteristic of the best Kenyan coffees. At first taste, a lively, citrusy acidity is evident, often reminiscent of limes or grapefruits. This acidity is perfectly balanced by a medium-bodied coffee that carries notes of sweet berries such as currants or blackberries.

Subtle notes of black tea and hints of chocolate appear in the background, adding another layer of complexity to the coffee. The finish is long and satisfying, with hints of sweet juiciness and subtle spice, making this coffee an ideal choice for those looking for a full-flavoured experience.

Flavor profile: Citrus acidity, dark grapes, black currant and grapefruit

Country of origin : Kenya