Chipp Coffee Roasters - Decaf
Chipp Coffee Co. is a coffee roaster/consultancy based in Leeds
Launched in 2016 by the charismatic Zach Chipp the coffee company is going from strength to strength.
After a few years cutting his teeth in the hospitality industry, Zach finally found his calling and began working for a coffee supplier in London.
Chipp Coffee Co. was started in 2016 by Zach as a company to run coffee roasting consultancy and his own one-off small batch roasting projects.
After 3 successful years working with coffee brands around the world and setting up a new base in his hometown of Leeds, Zach decided to go full-throttle with his own speciality coffee roasting business.
Service, Quality and Sustainability is at the heart of what keeps Chipp Coffee Co. pumping.
They want to be able to offer any and all our customers a bespoke and impeccable service be it through on site training, workshops or just being there when you need them.
They take a lot of time and effort in sourcing their coffees, making sure they buy fantastic tasting lots from speciality coffee farmers across the world.
BOX 5
28.12.22 & 11.01.23
The Origin
The Mustafa decaf coffee from Chipp Coffee Co originates from Colombia.
The coffee is produced by a very talented producer called Ana Mustafa.
Ana runs the LaREB cooperative with the support of Herbert and other great producers with the aim to support smaller or less experienced members with production advice and professional quality control.
They also export coffee directly from the farmers which secures the supply chain and transfers more value back to producers.
Anas’ coffees with LaREB contribute to 40% of the money and 35% of the coffees produced by LaREB!
Ana Mustafa - Driftaway Coffee
Sugar cane decaffeination is often termed as a natural process decaf. Ethyl Acetate is an organically existing compound (C4H8O2) and by-product found most commonly in the fermentation of fruits and is present in
both ripe bananas and beer for example.
The plant we work with in Colombia uses water from the Navado el Ruis (a volcano between Caldas and Tolima) and natural ethyl acetate from fermented sugarcane sourced in the southern region of Palmira, Colombia.
This process begins with steaming of the coffee, increasing its porosity, beginning the hydrolysis of caffeine, which is usually bonded to salts and chlorogenic acid in the bean. The beans are then submerged in an ethyl acetate solvent until 97% of the caffeine is removed.
A final steam is then used to lift residual traces of the compound. The ultimate residue which remains is ≥ 30 ppm, which is a level dramatically less than that of a banana!
What to Expect
Here’s an idea of what to expect from this Decaf Colombian coffee from Chipp Coffee Co.
Team Batch brew method of choice - Aeropress
If you loved this coffee and want it to have it in your life again order directly from Chipp Coffee Co now.
