Goodery Decaffeinated Speciality Coffee

Our current decaf: Stranger's San Lorenzo Indigenous Coffee

 
Part of the Cooperativa de Caficultores de Alto Occidente de Caldas, established in 1964, the San Lorenzo indigenous group hails from the Rio Sucio municipality in Caldas. This community of 11,500 people includes 1,150 coffee farmers spread across 21 communities. Historically, this region was controlled by FARC, ELN, paramilitary groups, and guerrillas. As tensions ease and access improves, the region's specialty coffee potential is now being realized.
Sustainable Coffee Farming Practices
The indigenous inhabitants, who revere Pacha Mama, see the land as a living being and strive to minimize their environmental impact. Each farmer cultivates around 0.5 hectares of land, maintaining approximately 2,500 coffee trees. During harvest, families collaborate to select ripe cherries, which are then de-pulped and fermented in water for 16-24 hours. The coffee is washed and dried on small patios, typically on rooftops, for 8-14 days. Once dried, it is delivered to the Cooperative for assessment, categorization, and milling before shipment.
The Sugar Cane Decaf Process
The decaffeination process starts with steaming the coffee at low pressures to remove silver skins. The beans are then moistened with hot water, preparing them for caffeine hydrolysis. Natural ethyl acetate, derived from sugar cane fermentation, washes the moistened coffee multiple times to reduce caffeine levels. The coffee is cleaned of residual ethyl acetate using low-pressure saturated steam.
Next, the beans are dried to 10-12% moisture content in vacuum drying drums and quickly cooled to ambient temperature using fans. Finally, a carnauba wax coating is applied to protect the coffee from environmental conditions and enhance stability. The coffee is then packed into 35kg bags, ready for export.

Roaster: Horsham

We're working with Horsham Coffee Roasters, a speciality coffee roaster in Horsham, England who roast the beans to bring out the best in their beans. All of Horsham's beans are:
 

• Seasonal
• 100% traceable
• Superior quality according to high SCA standards

 
Horsham’s roasting approach opens up the full potential of the bean by accentuating the unique taste profile for each coffee. So grind up some beans and brew. Give it a smell. Let it cool down and enjoy a cup of organic Ethiopian goodness!

The difference of speciality and organic

For many coffee is just a daily dose of caffeine, but we see it as an opportunity to become truly present, to connect with something special and to support an art form that provides economic and environmental resilience for farming communities around the world.
High quality organic coffee grown to speciality standards is something truly unique. We’ve been amazed at the diversity and complexity of flavour when it’s grown, roasted and brewed with care.
There’s something profound that happens when you get the right bean, at the right grind size, with the right temperature water and the right dose. It’s like magic.