Thank you as always!
This is mold-free coffee of the highest quality.

Today, I'd like to talk a little about the "unforeseen difficulty of roasting" that lies behind these decaffeinated beans, which we are able to deliver safely.

Decaf: A Roaster's Nightmare

It's well-known in the coffee industry that decaffeinated (decaf) green beans are significantly more difficult to roast than regular green beans.

The reason for this lies in the effects of the caffeine removal process.

The "Swiss Water Process" that our shop employs is an extremely safe method that removes caffeine using only pure water, without any chemicals. However, green beans that have undergone this process are pre-moistened and then dried, so their natural color changes from deep green to brownish, and their moisture content and internal structure differ significantly from regular green beans.

Green beans that have undergone caffeine removal treatment behave very differently in terms of heat transfer compared to regular green beans, due to changes in their tissue structure and uneven initial moisture content. Therefore, inappropriate heat control can easily lead to surface overheating (burning) or underheating of the interior (resulting in an under-extracted taste). (From the International Coffee Organization (ICO) Technical Quality Report)

Why is it difficult to roast decaf to perfection?

1. Difficult to discern the "expression of the beans" In regular roasting, the heat is finely adjusted while observing the change in the beans' color (how they gradually brown). However, decaffeinated green beans are already a bit darker from the start, making it very difficult to judge the internal state of the beans by their appearance.

2. Unique heat distribution makes them prone to burning Due to the different balance of moisture and density compared to regular beans, if the heat is too strong, only the surface will quickly burn. Conversely, if it's too weak, the bean's flavor will be lost, resulting in a thin taste. Roasting based solely on intuition cannot bring out the beans' inherent deliciousness.

This is why the roaster's experience and skill are put to the test.

The negative image many people have of conventional decaffeinated coffee—that it "tastes weak" or has a "burnt smell"—is precisely due to this difficulty in roasting.

Our roasters control the heat in increments of a decimal point, adjusting it to the temperature and humidity of the day, and meticulously fine-tune how the heat penetrates the beans using all five senses.

By combining this with our hallmark "thorough hand-picking," we meticulously remove noise such as moldy beans, succeeding in encapsulating a "clear, deep richness and umami" that makes it almost impossible to tell it's decaffeinated.

While it takes several times more effort and time than usual, these are all absolutely non-negotiable processes for us to deliver a cup that you can truly enjoy, without any concerns about its impact on your body.

References and information sources

• International Coffee Organization (ICO) "Technical Report on Decaffeinated Coffee Processing and Quality Control" (Technical report on quality control and thermal properties of decaffeinated green coffee beans)

• European Food Safety Authority (EFSA) "Scientific Opinion on Mycotoxins in Food and Chronic Exposure Risks"

• Ministry of Health, Labour and Welfare "Imported Food Inspection System by Registered Inspection Bodies" (Public quarantine and component analysis standard materials at the time of import)