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Luoka AX Decaf, Papua New Guinea

Mascarpone, honey & hibiscus
Sold out
Original price £11.50 - Original price £42.00
Original price
£11.50 - £42.00
Current price £11.50
Size: 250g box
Choose beans or grind: Wholebean

Tasting Notes

Roast Level: Medium
Process: Fully Washed
Varietal: Typica & Arusha
Producer: Various smallholder farmers
Region: Eastern Highlands
Altitude: 1,440-2,000

Roaster's Notes: A sweet new arrival from Papua New Guinea, this coffee has creamy notes of mascarpone & honey, coupled with a floral hibiscus finish. This coffee has been decaffeinated using the CO2 process.

Background Information

This special lot from Monpi coffee is made entirely from Smallholder farms from Lufa and Okapa Districts. Each lot is sourced by local coffee entrepreneur, Mr Peno Kavori, Monpi’s partner in the region with morethan 30 years of experience. From the Tua valley in the north, through the Crater Mountain range, down to the lower Lamari valley in the south, Mr Kavori’s fleet of vehicles helps to source some of the best coffee in the region; paying fair prices and incentivizing local farmers to produce a quality product.

Coffee was initially introduced to Papua New Guinea (PNG) in the late 19th century and is directly linked to the country’s colonial history. Likely, coffee was first grown in PNG by Emma Coe Forsayth: a businesswoman and plantation owner of mixed American and Samoan descent. Emma set up large cocoa and coconut plantations in the Kokopo District in the East New Britain Province (ENBP). It is probable that her vast plantation also included coffee. Today, coffee is a major industry for Papua New Guinea with the country currently exporting around 1 million bags of coffee every year; involving more than 2.5 million people (nearly half of the total population).

This lot takes its name from Districts in which it is grown. Created by blending some of the best lots from Districts Lufa and Okapa, it only seems right to do the same with the name! Both Districts are known for being some of the remotest parts of the Eastern Highlands Province, as well as famed for producing some of the region’s best coffee. Traditionally, these very remote regions are difficult to traverse, meaning many producers would have to carry their crop over long distances to receive factory door prices. This often meant that many producers in the region leaned towards selling their lots for cheap to those willing to transport it to the mill, rather than transporting it themselves for a higher premium. As such, many producers in the region also began to focus less on producing quality coffee. Instead, producers would cut corners, rushing postharvest processing stages to achieve a quick sale.

In comes Mr Peno Kavori. Focusing solely on sourcing quality coffee, Mr Kavori’s fleet of trucks scour the rough terrain of his supply network; searching for the best lots Lufa and Okapa Districts have to offer. Instead of offering minimum prices for his collection service, Mr Kavori pays factory door prices at collection. This not only means producers are paid fairly for their quality product, but it also helps to incentivise other producers to improve their processing techniques. This business model is made possible by Peno’s dry mill. By vertically integrating the collection of parchment coffee into his business model, Peno can pass premiums onto
producers, as well as offer a quality product for export.

Description of the CR3 Natural Liquid Carbon Dioxide Coffee Decaffeination Process

One of the vital elements and most important compounds of our natural environment is carbon dioxide. It is in the air we breathe, it is the gas that makes mineral water effervescent and, by assimilation, enables plants to grow. It is also a highly selective solvent for caffeine. Based on this phenomenon, CR3 developed its Natural Liquid Carbon Dioxide Coffee Decaffeination Process. In this patented process, the natural carbon dioxide is used under sub-critical conditions, i.e. in a liquid state at low temperature and pressure (relative to the supercritical process).

These particularly gentle process parameters, together with the good caffeine selectivity of CO2, guarantee a high retention rate of the coffee components responsible for aroma and taste. The process can be described in detail as follows: The raw, unroasted coffee is moistened with water and put into a vessel where it is brought into contact with pressurised, liquid carbon dioxide. By circulation through the coffee, the carbon dioxide draws the caffeine out of the bean. In an evaporator, the caffeine precipitates out from the CO2 which, after evaporation and re-condensation, is pumped again into the vessel containing the coffee for a new cycle.

When the required residual caffeine level is reached, the CO2 circulation is stopped and the coffee is discharged into a drier where it is gently dried until it reaches the original moisture content. The coffee is then ready for roasting.

The specific characteristics of the CR3 Natural Liquid Carbon Dioxide Coffee Decaffeination Process are:

• The compounds responsible for the flavour and the taste in the roasted and brewed coffee, as well as the cell structure of the green and roasted bean, are left essentially intact. This is of clear benefit in fine, high-grade coffees

• No health risk involved since the coffee is placed in contact with only 100% safe substances – the chemically-inert (and completely evaporating) carbon dioxide, and pure water

• The extraction solvent is all-natural – an important aspect that represents a strong selling point (“Naturally Decaffeinated”)

• Certification as Organic and Kosher by the appropriate organisations/authorities

• A broad appeal that allows the roaster to offer a high-quality 99.9% caffeine-free decaffeinated coffee that will satisfy even the most discriminating taste

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