Tallulah Latin Queen – DECAF

6,00 11,00  incl. VAT (enter your address for your local VAT)

These 100% Arabica coffee beans are decaffeinated according to a natural process. This guarantees that the flavors and smells of the original bean are preserved. This certified organic way of processing is called ‘Sparkling water decaf’ and is carried out free of chemicals.

More details: see description.

These coffee beans can be paid through meal vouchers (maaltijdcheques / chèques repas) in Belgium (Monizze, webshop only).

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The beans for this decaffeinated coffee come from Brazil (Brazil Fazenda Comunidade) and Guatemala (Guatemala El Rincon Blend).

Brazil Fazenda Comunidade is located on the border of Sul De Minas and Cerrado, in the mountainous region of ILicnea. The plantations lie between 1100 – 1320 masl (meters above sea level) just before the land turns into the Cerrado mountain range. The area consists of 6 communities and is blessed with a microclimate which gives it the ideal breeding ground to deliver unique and intriguing coffees. The regions soil is known as ‘cambisolo’ where stone is still turning into soil. This places its own unique stress on the plants and the maturation on the cherry. Prior the growers used to have problems with winds destroying the crops, but through training and guidance they worked out aid measures. For example, they planted trees to reduce the effect of the wind. The region is still relatively new in terms of knowledge about it. As coffees were previously sold under the names of other regions until recently. Now these plantations are recognized for the unique coffees they produce. It had always been a dream for Luis Carlos Oliveira to manage his own coffee plantation. After saving enough money, he was finally able to buy a small piece of land. He tends to the plantation on weekends, because during the week he has to continue working as a construction worker to support his family. Throughout the year they help him on the plantation, but he also employs 2 employees who help with the harvest, as all coffees are picked by hand (which is not very common in Brazil). Once the coffee is collected, it is dried on a small patio on the plantation for 7-10 days. After this, the coffee is stored until it can be processed by a mobile processing facility that he rents. After that, the coffee can leave for the cooperative.

Guatemala El Rincon is a 25-hectare plantation located in the corner of a valley of limestone hills, protected from the heat, dry winds and climate change. The climate is very stable with a relatively high humidity, which, together with the limestone soils of the Huehuetenango region, determines the character of the coffee. The plantation encompasses 2 farms. Roberto Molina was the cousin of Jorge Vides, the first owner of the Finca La Bolsa. They bought and started their own plantations at the same time. Roberto died in 2009 and his widow, Yolanda Galindo, now bathes the plantation. The entire plantation is managed by Renardo Ovalle, who turned the production towards high-quality microlots. Many of the plants are old Bourbon or Caturra plants from the early days of the plantation, but Renardo is busy planting new Bourbon and Caturra plants, along with some other varieties. The coffee is fermented dry in barrels for 18-24 hours before being washed and assessed. After washing away the pulp, the coffee is kept wet in fresh water overnight. This processing step is usually only applied in the African coffee countries, and rarely in Guatemala, but it offers extras to the profile of the coffee.

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. The good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma. So the flavour of coffee remains the same.

How does it work?
The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile. After the water has been added, the beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules. The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle. This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier. The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.

There are several benefits to using this process for decaffeination:

– The agent used for extracting the caffeine is entirely natural and the process can be classified as ‘organic’ due to the complete lack of chemicals used throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way.
– The way the process works means the other compounds in the green bean are left untouched, meaning decaffeination has no effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the carbohydrates and proteins in the green bean which contribute to flavour and smell.
– The cell structure of the green bean and the finished roasted bean is unchanged which is of great advantage when working with speciality coffees.
– The by-products are 100% natural and recyclable.


– Varieties: mixed varieties (blend), 100% Arabica
– Altitude: 1150 – 1700m
– Processing method: decaf (sparkling water processing)
– Notes: appel and cherry with a smooth milk chocolate and creamy hazelnut body.
– Quantity: 250 gr or 500 gr beans
– Our coffee bags are 100% recyclable, produced CO2-neutral and can be disposed of in the plastic waste (in Belgium: PMD-bag). More info about our packaging choices will follow soon in a blogpost. Also check out our CoffeeVac containers, which we sell to shop without the use of packaging from us. When using this system (only possible for pick up- or personal delivery-orders), you earn a discount (saver-system) of 1€ per ordered 250gr/150gr coffee beans.
– These beas are roasted on 100% green energy (solar + wind).

We choose to only supply beans and only grind on demand. After 15 minutes the aromas of ground coffee are gone. When you buy wine, you also don’t uncork the wine before you leave the store. More info?Click here.
In our webshop you can find our range of hand grinders and electric grinders.

Additional information


250gr, 500gr


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