CO2 Decaf Espresso Beans, 100% Arabica

Q: How acidic is the dark roasted Decaf Espresso 100% arabica?

The dark roasted Decaf Espresso 100% arabica is low in acidity: naturally mild beans plus a dark roast give a full, round cup.

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Café du Jour 100% Arabica Decaf Espresso

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★★★★★ 4.9/5 · Rated by our customers

Decaf that still drinks like espresso. 100% Arabica from South America and East Africa, taken to a dark espresso roast: balanced and malty, with chocolate running through the middle of it. The caffeine comes out by the natural CO2 method — water and carbon dioxide, no chemical solvents — which is why the flavour survives the process. Whole beans, roasted fresh.

Details

A decaf built for espresso

Most complaints about decaf come down to the same thing: it tastes thin. This one doesn't, because it starts as 100% Arabica from South America and East Africa and is taken to a proper dark espresso roast rather than a timid one. The result is balanced and malty with a clear chocolate note through the middle, and at 8 out of 13 on our strength scale it sits squarely in espresso territory. It holds up under milk in a cappuccino and it is still worth drinking black.

How the caffeine comes out

The beans are decaffeinated by the natural CO2 method, without chemicals. Green, unroasted beans are soaked in water so that they swell and the caffeine becomes mobile. Carbon dioxide is then pushed through them at high pressure and low temperature, binding to the caffeine and carrying it out while leaving the oils and sugars that carry the flavour largely where they were. The beans are dried afterwards and the carbon dioxide simply evaporates. Only then are they roasted — which is the other half of why this tastes like coffee and not like a compromise.

Good to know

100% Arabica, whole bean
Origin: South America and East Africa
Roast: dark espresso roast
Strength: 8 out of 13
Flavour: balanced and malty, chocolatey
Decaffeinated with the natural CO2 method, no chemicals

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More Information
Product code	CDJ-CDJCO2DECESP
Brand	Café du Jour
Produced in	Netherlands
Coffee type	Coffee beans, Ground coffee
Strength	8 - Strong
Flavour	Chocolaty, Nutty
Variety	Arabica
Ideal coffee preparations	Espresso, Filter coffee, Cappuccino
Contains caffeine	No
Roast level	Dark roasted
Grind	Turkish, Espresso, Percolator, Filter, AeroPress, French press, Chemex

Reviews 15

FAQ

Customer Questions

What is the roast date?

The roast date of Café du Jour's coffee beans is usually a maximum of four weeks before dispatch. This means that the coffee beans are generally no older than four weeks when they arrive at your door.

Many people ask if coffee beans are already too old after three weeks. The answer to that is: no. Freshly roasted coffee actually reaches its best flavour after a few weeks. During roasting, carbon dioxide (CO₂) is created inside the coffee beans, which can mask the taste at first. That is why coffee is at its best between one and four weeks after roasting.

After roasting, the beans are immediately packed in special coffee bags with a one-way valve. This valve allows CO₂ to escape without letting oxygen in, so the aromas are preserved and the coffee remains fresh. This way, you can count on an optimally fresh product with a full flavour!

How acidic is the dark roasted Decaf Espresso 100% arabica?

The Café du Jour 100% arabica Decaf Espresso is low in acidity. Two things work together here: the beans are naturally mild, and the dark espresso roast softens whatever sharp notes are left. What you get is a full, round cup with a malty character and notes of chocolate, without the bright, tangy edge you often find in lighter roasts. Handy if you don’t like acidic coffee, or if you simply prefer a smooth espresso. The beans are decaffeinated using the natural CO2 method, so no chemical solvents are involved.