Kawa bezkofeinowa

Bialetti Perfetto Moka Deka is Italian decaffeinated dark roast ground coffee. 40% Arabica, 60% Robusta, with he predominant bean from Brazil. Delicate, with the highlighted notes of cereals and tosated bread. Due to the grind size, recommended for moka pots. Proper coarseness results in good water flow, desired extraction and finally expected flavour. Variety: 40%  Arabika, 60% Robusta Roast level: Dark Taste profile: Tosated bread, cereals This coffee is decaffeinated with dichloromethane method: dichloromethane (or methylene chloride) is an organic solvent widely used for the decaffeination of green coffee. During the process, the coffee beans come into direct contact with this solvent, which is subsequently removed through a vaporization step. Dichloromethane is highly volatile, having a boiling point of 40°C, which makes it easily eliminated after the process, down to undetectable concentrations on roasted coffee. The dichloromethane used for decaffeination is of food grade quality and its purity is certified by both the manufacturer and external laboratories through periodic analyses and checks to verify its compliance with the requirements of European Directive.

Decaffeinated whole-bean coffee from Brazil roasted by Arcaffe in Italy. Medium roast, perfect for espresso machines and moka pots. 100% selected arabica beans - delicate, light, yet flavourful, with dominant sweetness. This coffee has been roasted by the Meschini family since 1975 for those who do not want to feel the effects of caffeine. As it is caffeine-free, you can enjoy the taste of coffee at any time of the day, without worrying about staying awake for tool long! Coffee is packed in a protective atmosphere using nitrogen which further reduces the possibility of oxidation.

Decaffeinated specialty coffee beans from Colombia, roasted by HAYB roastery from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of peach, raspberry, and cane sugar.   Country: Colombia Region: Tolima Producer: Elias & Shady Bayter Varietal: Red & Yellow Caturra Processing: Sugar Cane Process Altitude: 1450 m a.s.l.  

According to the Illy's roaster, caffeine content in the blend is less than 0.05%, which makes it very gentle on your stomach so you can drink it without having to worry in case of any medical contraindications for drinking of traditional coffee. illy espresso is coffee with thick chestnut crema. Its taste offers many flavours such as nuts, fruit and pleasant wood notes.

Decaffeinated specialty coffee beans from Mexico, roasted by COFFEE PLANT from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Organic coffee decaffeinated with Mountain Water Process. You can expect hints of cacao, nuts, and yellow plum. Country: Mexico Processing: Mountain Water Process Cupping score: 83.5 pts

Decaffeinated specialty coffee. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and also espresso. The brew is loaded with the highlighted notes of nuts, milk chocolate, and red fruits. Country: Honduras Region: Marcala Altitude: 1200 - 1380 m a.s.l. Varietal: Bourbon, Typica, Caturra Processing: Washed Cupping score: 84 / 100 pts Decaffeination: CO2 Selected, matched, freshly roasted. Say Hi! to specialty coffee perfect for both everyday and special occasions. For yourself, for friends, for family, and for coffee skeptics. For espresso and filter, for dancing, and however you like. Hi! Coffeedesk coffees captivate, seduce, surprise, give a kick, and improve your mood like the best song. 

Decaffeinated specialty coffee beans from Colombia, roasted by COFFEE PLANT from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of flowers, chocolate, and plums. Country: Colombia Region: Narino Producer: Procaal Processing: Washed Sugarcane Decaf Varietal: Caturra, Castillo, Colombia Altitude: 1700 - 2300 m a.s.l. Cupping score: 85 / 100 points

Low-caffeine specialty coffee from Brazil, roasted in Berlin by The Barn. Medium roasted, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, as well as for Espresso. In the cup, you can expect the notes of cherry jam and nougat. Country: Brazil Region: Cerrado Processing: Natural Varietal: Aramosa Altitude: 1200 m a.s.l.

Decaffeinated whole-bean coffee from Brazil roasted by Arcaffe in Italy. Medium roast, perfect for espresso machines and moka pots. 100% selected arabica beans - delicate, light, yet flavourful, with dominant sweetness. This coffee has been roasted by the Meschini family since 1975 for those who do not want to feel the effects of caffeine. As it is caffeine-free, you can enjoy the taste of coffee at any time of the day, without worrying about staying awake for tool long! Coffee is packed in a protective atmosphere using nitrogen which further reduces the possibility of oxidation.

Decaffeinated specialty coffee beans from Colombia, roasted by HAYB roastery from Poland. Medium roast, perfect for espresso machines and moka pots.You can expect hints of chocolate, marzipan, and orange jam.   Country: Colombia Processing: Sugar Cane Process  

Decaffeinated specialty coffee in capsules, roasted in the Italian roastery Giovannacci Caffe. Perfect for lovers of decaffeinated coffee. The capsules are compatible with Nespresso® home machines. The package contains 25 capsules.

Lucaffe Decaffeinato is decaffeinated Italian dark roast coffee. Very sweet, full-bodied, creamy, and aromatic. Dark roast, perfect for espresso machines and moka pots. As this coffee is caffeine-free, you can drink it at any time of the day.

Decaffeinated specialty coffee. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and also espresso. The brew is loaded with the highlighted notes of nuts, milk chocolate, and red fruits. Country: Honduras Region: Marcala Altitude: 1200 - 1380 m a.s.l. Varietal: Bourbon, Typica, Caturra Processing: Washed Cupping score: 84 / 100 pts Decaffeination: CO2 Selected, matched, freshly roasted. Say Hi! to specialty coffee perfect for both everyday and special occasions. For yourself, for friends, for family, and for coffee skeptics. For espresso and filter, for dancing, and however you like. Hi! Coffeedesk coffees captivate, seduce, surprise, give a kick, and improve your mood like the best song. 

Decaffeinated coffee from Brazil, roasted by the highly regarded Italian Le Piantagioni del Caffè. Dark roast, perfect for espresso machines and moka pots. In this 100% Arabica you can expect the sweet notes of chocolate and nuts. The purpose was to give back the pleasure of drinking coffee to those people who choose or need to avoid caffeine. To reach this intent, Le Piantagioni opted for a single origin, 100% Brazilian and water decaffeinated coffee. The water caffeine removal process is a gentle, 100% chemical free process which preserves all the qualities of the coffee. To remove caffeine, the beans are exposed to steam, soaked in water.

Decaffeinated specialty coffee beans from Mexico, roasted by COFFEE PLANT from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Organic coffee decaffeinated with Mountain Water Process. You can expect hints of cacao, nuts, and yellow plum. Country: Mexico Processing: Mountain Water Process Cupping score: 83.5 pts

Decaffeinated coffee from Colombia roasted in Poland by LaCava. Medium roast, perfect for espresso machines and moka pots. Sweet, with delicate fruitiness - you can expect the highlighted notes of vanilla, brown sugar, and plums. Country: Colombia Region: La Serrania Varietal: Caturra, Colombia, Castillo / mixed Processing:  Washed Sugar Cane Process / Washed Altitude: 1500 - 1750 m a.s.l. Cupping score: 83 / 100 points

Decaf specialty coffee from Colombia, roasted by 3fe (Third Floor Espresso) roastery from Ireland. Medium roast, perfect both for pour-over brewing methods and espresso. In taste you can expect hints of dark chocolate and lime marmalade. Country: Colombia Region: Huila Process: Washed Altitude: 1500 - 1750 m a. s. l. Varietal: Caturra, Colombia, Castillo

Decaffeinated coffee from Colombia roasted in Poland by LaCava. Medium roast, perfect for espresso machines and moka pots. Sweet, with delicate fruitiness - you can expect the highlighted notes of vanilla, brown sugar, and plums. Country: Colombia Region: La Serrania Varietal: Caturra, Colombia, Castillo / mixed Processing:  Washed Sugar Cane Process / Washed Altitude: 1500 - 1750 m a.s.l. Cupping score: 83 / 100 points

Decaffeinated specialty coffee beans from Colombia, roasted by Belgian Caffenation. Medium roast, perfect for all brewing methods. Sweet, balanced, and full-bodied, with strong chocolate notes. Country: Colombia Region: Cauca Process: Washed Decaf that is processed using the highest quality water and ethyl acetate, a natural solvent derived from fermented sugar or molasses products.

Decaffeinated specialty coffee beans from Mexico, roasted by Warsaw-based Coffeelab. Medium roast, perfect for espresso machines and moka pots. You can expect full-bodied espresso with notes of roasted peanuts, malt and wafers. Country: Meixco Region: Chiapas Processing: Washed, Swiss Water Varietal: Bourbon, Typica, Caturra

Whole-bean specialty coffee from Colombia, roasted in Warsaw by Story Coffee Roasters. Medium roast, perfect for all brewing methods. In taste you can expect hints of raspberries, sour cherries, brownie and hazelnuts.   Decaffeinated with Sugarcane E.A. Decaffeination Process – without any chemicals. Country: Colombia Region: Argelia

Decaf speciality coffee beans from Colombia, roasted by Berlin-based Bonanza roastery. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, as well as for Espresso. You can expect hints of honeycomb, pear and plum. Country: Colombia Region: Pitalito, Huila Process: Washed Variety: Caturra, Castillo

Decaffeinated speciality coffee from Colombia roasted by Berlin-based Five Elephant. Medium roast, perfect for pour-over brewing methods, as well as for espresso. Well-balanced when it comes to sweet and fruity notes. Expect the hints of apples, hazelnut and white grapes. Country: Colombia Region: Cauca Variety: Castillo, Colombia Process: Washed Altitude: 1000 - 1100 m a.s.l. Decaf that is processed using the highest quality water and Ethyl Acetate, a natural solvent derived from fermented sugar or molasses products.

Decaf specialty coffee beans from Colombia, roasted by Hard Beans from Poland. Medium roast, recommended for espresso machines and moka pots. You can expect hints of strawberry, orange, and passion fruit. Country: Colombia Region: Tolima Processing: Natural Sugarcane Decaf Varietal: Red & Yellow Caturra Producer: Bayter Farm: El Vergel Altitude: 1450 m a.s.l.

Decaffeinated specialty coffee beans from the Norwegian Solberg&Hansen roasters. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Sweet and juicy fruity. Delicate, balanced sourness, and long-lasting pleasant aftertaste. Expect loads of chocolate, vanilla, and dried fruits notes. Country: Colombia Region: Inzà, Cauca Washing station: Inzà Varietal: Caturra, colombia, castillo Altitude: 1500 - 1800 m a.s.l. Processing: Natural EA decaffeinated

Decaffeinated whole-bean specialty coffee from Colombia, roasted in Wrocław by Figa Coffee. Light roast, perfect for espersso, as well as filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can find the hints of vanilla, caramel, and nuts. Country: Colombia Region: Huiila Processing: Sugar Cane Varietal: Castillo, Colombia Cupping score: 84.5 / 100 points

A decaffeinated specialty coffee roasted by Onyx Coffee Lab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of strawberry, milk chocolate, cane sugar, and banana. There are two mountain ranges spanning from the north border of Colombia to the South where it meets Ecuador. Nestled within the Occidental range, you’ll find some of the world's best coffees growing within Quindio. One producer contributing to this high reputation is Sebastian Ramirez, a fourth-generation producer and owner of El Placer Farms, an experimental commercial project where he produces amazing coffees. Within his tenure of growing coffee, Sebastian has planted Gesha, Red, Pink & Yellow Bourbon, as well as Wush Wush. His focus is not only on growing exotic varieties, but also on processing and extended fermentations. Sebastian controls variables like temperature and PH during his limited oxygen fermentation, and he also adds a mosto, a glucose-laden liquid that is left from the anaerobic fermentation of coffee cherries. The addition of this liquid innoculates the fermentation process with the dominate yeast and bacteria from the last fermentation, ideally creating a homogenous profile across processing. “Infused. Co-fermented. Inoculated." These words are often used to describe the process of co-fermentation. This is not a new practice (producers in some regions have been adding Cinnamon to fermentation tanks for years.) However, this new trend of applying different additives to fermentation or drying has taken off in the past few years. This polarizing practice involves adding anything from essential oils to fruit to spices to green coffee in order to create a dominant flavor profile that carries to the brewed cup. The cases have been argued whether the market drives these or the production of them creates demand; either way, this is one side of coffee production and processing that is being explored. As a roaster, the cornerstone of this processing method is transparency and a do-no-harm approach with infusions, ensuring the end consumer is aware of the alteration of the green coffee structure and, therefore, the brewed coffee. The actual processing applied to this coffee is straightforward: there is an initial pre-fermentation of the cherry, followed by a depulp and a patio drying. During the drying phase, tangerine peels from the local market are added to the parchment coffee. The fruit esters penetrate the permeable structure of the green coffee, providing a lasting and pungent flavor through the drying process, roasting, and brewing. Country: Colombia Varietal: Caturra Processing:  fruit-infused & EA Decaf Altitude: 1800 m a.s.l.

Decaf whole-bean specialty coffee from Colombia, roasted in Warsaw by Coffeelab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the hints of hazelnut, monte, and dates. Country: Colombia Region: Pitalito, Huila Processing: Washed - Sugar Cane Varietal: Castillo

Decaffeinated coffee from Mexico, roasted in Warsaw by Coffeelab. Medium roast, perfect for espresso, coffee machines, and moka pots. You can expect hints of roasted peanuts, malt, and oblaty. Country: Mexico Region: Chiapas Varietal: Typica, Caturra, Bourbon Processing: Washed / Swiss Water

Whole-bean specialty coffee from Colombia, roasted by 2015 World Roasting Champion, Audun Sorbotten. Medium roast, perfect for espresso. Country: Colombia Region: Santa Maria Community

Decaffeinated specialty coffee beans from Mexico, roasted by COFFEE PLANT from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Organic coffee decaffeinated with Mountain Water Process. You can expect hints of cacao, nuts, and yellow plum. Country: Mexico Processing: Mountain Water Process Cupping score: 83.5 pts

Decaffeinated speciality coffee beans from Brazil, roasted in Warsaw by SIMPLo. Dark roast, perfect for espresso achines and moka pots. The flavour is loaded with sweetness resembling biscuits, vanilla, and cocoa. The beans are decaffeinated using CO2 method, without  any artificial substances. Country: Brazil Region: Minas Gerais Altitude: 1300 - 1500 m a.s.l. Variety: Bourbon Process: Pulped natural, CO2

Decafeinated whole-bean specialty coffee from Colombia, roasted in Czech Republic by Doubleshot roastery. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In taste you can expect hints of sugarcane, vanilla, and cacao. Country: Colombia Processing: Fully Washed Varietal: Caturra, Castillo

Decaf specialty coffee from Colombia, roasted in the Czech Republic by Father's Coffee. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In taste you can expect hints of orange cake, cane sugar, and white tea. Country: Colombia Region: Piendamó, Cauca Farm: Siruma Coffee Farms Processing: Natural - Sugar cane decaf Altitude: 1700 - 1900 m a.s.l. Varietal: Castillo, Caturra, Colombia

Real Italian coffee in capsules. Bialetti Decaf is Italian dark roast decaffeinated coffee, with the highlighted notes of cereals.  Dark roast, perfect for Nespresso machines. Roast level: Dark Flavour: Cereals Body: Velvety

Coffee beans from Mexico, roasted by Polish Etno roastery. Medium roast makes this coffee perfect for espresso and pour-over coffee machines. You will find this coffee full of spices, raisins, plums, and dark chocolate. Country: Mexico Region: Chiapas Processing: Pulped Natural Varietal: Mixed CO2 decaffeinated - without any artificial substances.