“Half caff” refers to a coffee blended with a 50/50 mix of caffeinated and decaf beans. It offers half the caffeine of a regular specialty coffee and one-fourth the caffeine of a robusta coffee. Also known in espresso bars as a “split shot” or a “half and half,” the half caff option affords decaf drinkers an opportunity to enjoy a cup that’s considerably lower in caffeine with bigger and more complex flavors. All the flavor with half the caffeine? Sign me up!
Bristol Twenty Half Caff is a unique blend of our Brazilian Santos single origin coffee and our Swiss Water Guatemalan SHB EP. With only 30-40 mgs of caffeine rather than 70mgs, it is 50% less caffeine but with 100% great taste.
Brazil is known the world over as one of the most prolific and dedicated of coffee producers. This Brazilian Santos roasted dark. It produces a rich, full-bodied flavor yet maintains the smoothness usually found in a lighter roast. Featuring a pleasant cinnamon nuance and undertones of dark chocolate, this bean is perfect for anything from filter coffee to espresso. If you’re looking for a low-acid coffee, this roast is an excellent way to experience a dark roast and low acidity in a single cup!
About one-third of all of the world’s coffee is grown in Brazil, and much of Brazil’s premium coffee is labeled Santos after the port it is shipped through. Brazil is the largest exporter in the world, supplying approximately 60% of the world’s coffee – this is due in part to the sheer size of the country. While Brazil is a prolific exporter, it’s average elevation for coffee production is only about 1,100 meters. This qualifies most of it as High Grown Coffee (900-1,200 meters), but some crops certainly fall below that threshold.
Many high quality blends are made from either Bourbon Santos or Brazil Cerrado due to the ability of Brazilian coffees to take dark roasts without turning overly bitter. This is due in part to the mild, balance flavour of Brazilian coffee beans.
The Swiss Water process is an organic, 100% chemical-free option for decaffeination. It was discovered in the 1930s in Schaffhausen, Switzerland, and is commercialised by the Swiss Water Decaffeinated Coffee Company Inc, founded in 1988.
This method does not require the addition of chemicals, instead relying on a super saturated green coffee solution called Green Coffee Extract (GCE).
To decaffeinate coffee, fresh GCE is introduced to a batch of green coffee. As the GCE is already saturated with all the water-soluble compounds found in green coffee, minus the caffeine, the matching molecules won’t diffuse out of the coffee beans—but the caffeine will. The flavour is retained in the beans while the caffeine is removed.
A Combination of beans originating from Honduras, Brazil, Ethiopia, Indonesia and Peru. This decaffienated blend is chocolate rich bodied with mild acidity and lemon zest fruity flavours.
Thanks to some scientific smarts and creativity, it’s possible to have decaf coffee that tastes the same – just without the caffeine!
Rory’s Tasting Notes:
Sweet, caramel, cherry and lemon flavours, with smooth body and mild acidity.