The Decaf Project: A Brio x James Hoffmann Tasting Kit

Same Colombian coffee - 4 different processes.  An exclusive kit and tasting experience! 

Brio Coffeeworks is thrilled to be participating in The Decaf Project by James Hoffmann, an exciting and unprecedented opportunity for coffee lovers around the world to join together to explore the unique impacts of different decaffeination methods on a single, exceptional coffee lot. We’re showcasing three distinct decaffeination processes alongside a non-decaf version, all crafted from the same premium coffee — La Virgen from the highlands of Guadalupe, Huila, Colombia — and roasted in our signature style.

Here is what's included in our kits:

Four (4) 60g bags:

• • 60g Washed Colombia La Virgen: a non-decaf washed coffee that captures the essence of the terroir
  • 60g Swiss Water® Decaf Colombia La Virgen: decaffeinated using the Swiss Water® Process, a gentle, chemical-free method that preserves the coffee’s full flavors while removing caffeine
  • 60g Ethyl Acetate Decaf Colombia La Virgen: decaffeinated by Coffein Co., this process uses ethyl acetate to create a smooth and rich decaf experience
  • 60g Carbonic Natural Decaf Colombia La Virgen: decaffeinated using the CR3-Kaffeeveredelung’s subcritical CO2 process, this cutting-edge method maintains the integrity and flavor of the original coffee

• Everything in the Staple Kit
• Cupping Spoon by Umeshiso (Rainbow Little Dipper)

• Everything in the Staple Kit
• Cupping Spoon by Umeshiso (Rainbow Little Dipper)  
• Four (4) Acme cupping bowls (210ml)
• Free shipping
• Limited quantities available!

Things to Know

• Pre-Order Now: This is a pre-order. Sets will begin shipping December 5th
• December 15th - Join In the Fun: Join in the live online cupping event led by the renowned James Hoffmann to taste these coffees alongside us and the global coffee community (Details will be coming soon!)
• Roasting Style: Our decaf coffees are roasted to a Medium-Light to Light profile on the Agtron color scale, ensuring vibrant flavors and delicate nuance.
• Not a coffee expert? Don't worry! This event is for everyone, and we are so happy to help guide you through.
• Supplies are limited! Brio Coffeeworks is one of just 23 roasters in North America (and 57 in the world) participating in this groundbreaking event.

What Makes it Special

• Exclusive Access: Only 23 roasters in North America, including us, have this set.
• Three Processes, One Cup: Explore the nuances of Ethyl Acetate, CO2 Subcritical, and Swiss Water® processes as applied to one lot of high-quality coffee.
• Coffee with a Story: Sourced from the highlands of Guadalupe, Huila, Colombia, where generations of small-scale farmers cultivate coffee amidst lush landscapes and a rich history.

Meet the Coffees 

The coffee comes from Guadalupe, a picturesque region in Colombia’s Eastern Cordillera, known for its fertile soils, cool climate, and abundant water sources. These ideal growing conditions yield exceptional beans, nurtured by multigenerational families dedicated to quality and sustainability. Many farms are Rainforest Certified, and younger generations are stepping in to run their families' farms with fresh energy and a commitment to innovation and quality. Thanks to Caravela Coffee for sourcing these amazing coffees!

The Three Decaf Processes

Coffein Compagnie - Ethyl acetate (EA) decaffeination
Ethyl acetate is used in decaffeination because it is highly selective with respect to caffeine and can physically extract it from green coffee beans in a gentle, but targeted manner. 

First, the green coffee beans are steamed to remove the silverskin and increase their water content, opening up their cell structure. The water-ethyl acetate-solution selectively extracts caffeine from the beans in several stages. Finally, steam is used to remove any remaining ethyl acetate from the beans, which are then dried to their original moisture content.

Ethyl Acetate is a natural component of sugar cane, coffee, and fruits such as musk, strawberries and bananas, but is also produced synthetically.

CR3-Kaffeeveredelung M. Hermsen - CO2 Subcritical Decaffeination 

This unique process was developed by CR3 in the late 80s. It uses natural carbon dioxide, under subcritical conditions (i. e. relatively low temperature and pressure), to gently and selectively target caffeine, so as to retain the full taste potential of the green coffee. This process is all organic certified.

Raw, unroasted coffee is moistened and placed in a vessel with pressurized liquid carbon dioxide, which circulates through the coffee to extract caffeine. Once the desired caffeine level is achieved, the CO2 circulation stops, and the coffee is gently dried to its original moisture content. The caffeine is extracted from the liquid carbon dioxide, allowing both components to be reused.

Swiss Water® Process
The Swiss Water® Process uses water, temperature, and time to gently remove caffeine, while preserving all the coffee’s original characteristics. 
 
The green coffee, rehydrated to the target moisture level for decaffeination, is put into contact with a Green Coffee Extract (GCE). GCE is made out of fresh water and all of the soluble solids within coffee (minus the caffeine). The GCE is continuously circulated around the green coffee, triggering the diffusion process, which removes only the caffeine (the only element of imbalance) and none of the flavor components of the coffee. The process takes place over 8-10 hours until there’s no more than 0.1% of caffeine remaining. Caffeine is then removed from the GCE using a proprietary carbon filtration system, so that the GCE can be reused.

The Decaf Project by James Hoffmann

A Groundbreaking Tasting Experience

Discover decaf coffee like never before with The Decaf Project. This first-of-its-kind event lets you taste and compare three unique decaffeination methods—a milestone in coffee innovation.

Led by James Hoffmann, this project not only will allow you to connect with the global coffee community but redefines decaf as you know it.