Best Selling Products From ickle coffee
Holy Blend 1kg
This heavenly blend of Ethiopia and Colombia will give you angel wings. Each coffee is carefully roasted individually before blending allowing each to sing. Notes of rich chocolate, caramel and vanilla bring joy to your flat white. Nutty, toasty vibes will crown your cappuccino All praise the Holy blend.......... Origins: Colombia Supremo and Ethiopia Sidamo
Holy Blend 250g
This heavenly blend of Ethiopia and Colombia will give you angel wings. Each coffee is carefully roasted individually before blending allowing each to sing. Notes of rich chocolate, caramel and vanilla bring joy to your flat white. Nutty, toasty vibes will crown your cappuccino All praise the Holy blend.......... Origins: Colombia Supremo and Ethiopia Sidamo
Costa Rica Helsar de Zarcero 250g
Honey / Stone Fruit / Caramel / Brown Sugar Producer: H e l s a r d e Z a r c e r o Region: West Valley Varietal: ET 47 Process: Red Honey Altitude: 1600-1750 masl Helsar de Zarcero S.A. was founded by three organic coffee producers seeking to add greater value to their product. Initially, the focus was solely on coffee from their own small farms. However, after tasting the coffee, a buyer recognized the exceptional potential of beans grown in regions such as Llano Bonito de Naranjo and Zarcero, located at an average altitude of 1,700 meters above sea level, with temperatures averaging 21°C and annual rainfall of approximately 2,400 mm. The coffee’s success created an opportunity to begin processing beans from neighboring farms as well, supporting small local producers who often lack the resources to invest in their own processing facilities.
Decaf 250g Ground
Colombian Sugar Cane 250g Decaf ground for espresso. Caramel / Brown Sugar / Toffee Apple The decaffeination process using sugarcane, is a natural and eco-friendly method used to remove caffeine from coffee beans. This process is known for its ability to preserve the flavour and aroma of coffee while eliminating caffeine, making it an appealing choice for those who wish to enjoy decaffeinated coffee without sacrificing the taste. The process starts with sugarcane, which is initially crushed to extract its juice. The juice is then subjected to a fermentation process, yielding ethanol. Subsequently, acetic acid, commonly found in vinegar, is added to the ethanol, transforming it into ethyl acetate. This ethyl acetate is then employed as a natural solvent in the decaffeination process. The green coffee beans, after harvesting and selection, are steamed or soaked. This steaming or soaking process serves to make the beans more porous and receptive to the subsequent caffeine removal steps. Following this, the caffeine extraction process takes place. The treated coffee beans are immersed in the sugarcane-derived ethyl acetate. In this phase, the ethyl acetate naturally bonds with the caffeine molecules contained within the beans. As the beans soak in this solution, the caffeine is extracted from the coffee beans. After the extraction process is complete, the beans undergo a resting period. During this phase, the caffeine and ethyl acetate naturally separate from the coffee beans. The caffeine-ethyl acetate mixture is then removed from the beans. What’s notable about this process is its sustainability. The extracted caffeine-ethyl acetate mixture can be processed to separate the caffeine from the ethyl acetate, making it possible to recycle and reuse the ethyl acetate for future decaffeination processes. The beans, now free of caffeine and ethyl acetate, go through a thorough drying process to eliminate any remaining moisture. Quality control measures are meticulously applied to ensure that the decaffeinated coffee meets the desired flavor and aroma standards.
