You wouldn't know it's decaf unless we tell you! A stunning coffee that packs  rich sweet flavours. With the organic certified Sparkling Water decaffeination method, the flavours remain almost untouched. Expect a balanced espresso with great body, stone fruit and sweet apple flavours. Add milk and you get a sweet nutty and chocolatey cup. Delicious. 



8oz / 227g



Varietal: Caturra
Processing: Washed and Honey
Altitude: 1650 - 1800 masl
Owner: The Camacho Portugues Family
Location: Huye District, Southern Rwanda Llano Bonito de León Cortes, Tarrazú

El Cipres is located in the region of Tarrazú and belongs to Jesus Mora Camacho and Adelina Camacho Portugues. The farm has belonged to the Camacho Portugues family since 1939.

When the family moved into the region, they were one of the first to establish themselves
in LlanoBonito de Leon Cortes, and dedicated their lives to the agricultural practices of coffee and livestock. The legacy of their family has continued to be carried through the generations and their goal now is to perpetuate the practices of high-end specialty coffee.

El Cipres has a diverse range of plant and crop life, with shade provided by Orange, Avocado, Banana, Plantain, Poro, Cedar and Indian Cane, as well as fruit trees that provide food and shelter to native birds of the region. El Cipres is constantly implementing better practices, such as regulated shade and controlling weeds and applications of fertilizers in a sustainable manner.

The family Camacho process their coffee at Beneficio AFAORCA (The Association of Organic Families of the Caraigres Hills), an organisation based in the Tarrazú Valley. AFAORCA was founded in 1996 with the aim of improving the production, processing, marketing and legislation of organic coffee. Their overarching goal is to improve the livelihoods of the families involved. They offer employment to producers in the off-season at their local café in Tarbaca, and provide organic education for the general public.

Our El Cipres Sparkling Water Decaf is made up of two distinct Caturra lots, grown on plots ranging from 1650 - 1789 masl. One is a honey process and the other is a washed lot, produced by Jesus Mora Camacho on a small 0.4 hectare plot on the farm, called Platanos. Platanos has been washed in an Ecological module, in which the use of water does not exceed more than 33oz per 2.2lbs. Following the washing process, the coffee is sun-dried on patios and drying beds.



This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.


Dose weight: 19 grams
Brew temperature: 94ºC
Brew time: 26-28 sec
Yield: 38-42 grams
Total volume (incl. crema): Approx 50ml

This recipe was developed on a Nuova Simonelli Aurelia II T3 using 20g VST Precision baskets and should be used as guidance only, as all machines extract differently.

All our coffees are roasted and packed in foil-lined bags at our roastery in Penryn, Cornwall.

We roast, hand-pack and ship all orders on Thursday, including Smält Hot Chocolates, merchandise and hardware items.


Royal Mail First Class - £3.00

Orders over £20 - Free Royal Mail First Class delivery

Royal Mail Signed For delivery is available for £4.00

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