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  • Starry Night - Decaf
  • Suki's Blend Starry Night Coffee Beans, Front Packet

Starry Night - Decaf

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Sweet dreams with our Starry Night. Get ready to drift away on a flavour-filled journey with our dreamy blend of decaf coffee beans! Imagine rich chocolatey notes, hints of vanilla and sweet honey flavours all coming together in a full-bodied cup that's straight out of your wildest dreams. It's the kind of coffee that'll have you daydreaming about your next cup, no matter the time of day. 

So get comfy, relax and let every sip of our decaf coffee beans transport you to tranquillity, like gazing up at a starry night sky. Embrace the serene experience, knowing our expertly roasted decaf coffee beans are here to make your moments special, no matter the hour.

Art From The Origin
Colombia

An art form deeply rooted in Colombian culture is the "Mola." Originating from the indigenous Kuna people of Colombia's San Blas Islands, Molas are intricate textile panels created through a process of layering and cutting coloured fabrics to form intricate designs. These vibrant pieces often depict scenes from Kuna mythology, daily life and nature, showcasing the rich cultural heritage of the region. Molas are not only admired for their stunning visual appeal but also serve as a means of storytelling and cultural expression, preserving the traditions and identity of the Kuna people for generations to come.

  • Roast

    Medium (4 out of 7)

  • Process

    EA Sugarcane Decaf

  • Flavour Notes

    Honey, Milk Chocolate & Vanilla

Where's this coffee from?

Ana Mustafa runs the LaREB cooperative from her family's farm nestled in the heart of Colombia's Coffee Axis in Pereira, where traditional coffee cultivation meets modern speciality coffee production. With the support of co-found Herbert Peñaloza
and other distinguished producers, LaREB aims to uplift smaller and less experienced members by offering production advice and professional quality control.


We proudly source our beans directly from Ana's farms through LaREB, which ensures a sustainable and secure supply chain and maximises the value returned to the local producers. This initiative is integral to our mission of supporting both global coffee farmers and the UK arts scene.

About The Decaf Process

Sugar cane decaffeination is a pretty neat way to get the caffeine out of coffee naturally. It uses a compound called Ethyl Acetate, which is something that naturally happens when fruits ferment — you can find it in things like overripe apples and even in wine!


Here’s how it works: First, they steam the coffee beans to open them up a bit. This steaming kicks off the breakdown of caffeine, which is normally stuck to some salts and acids inside the beans. Then, they dunk the beans into an ethyl acetate solution which grabs and pulls out about 97% of the caffeine. After all that, they give the beans one last steam to clear out any leftover ethyl acetate. And guess what? The tiny bit of residue left is way less than what you'd find in an apple. Cool, huh?

Brew Guides

Our recommendations for the perfect brew

  1. Grind Coffee Beans Freshly: Grind the beans right before brewing for peak freshness. Use a coarse grind*, similar to ground black pepper, which is
    perfect for a cafetière.
  2. Preheat Your Cafetière: Fill it with boiling water, let it sit for a minute, then discard the water to keep your coffee hot during brewing.
  3. Measure and Tare: Place the preheated cafetière on a digital scale, zero it out, and add ground coffee using a ratio of 60g per litre of water.
  4. Prepare Water: Boil water, then let it cool to about 93-94 degrees Celsius to avoid scalding the coffee while extracting full flavour.
  5. Brew: Pour the water over the coffee grounds evenly, start your timer immediately, and allow brewing for 4 minutes. Then stir gently to break the crust and scoop off any foam with two large spoons.
  6. Settle: Let the coffee stand for another 5 minutes after stirring to let the grounds settle, clarifying the brew.
  7. Plunge and Serve: Gently press the plunger down slowly to prevent agitating the grounds. Allow the fines to settle for 2 minutes before serving.
  8. Enjoy: Serve the freshly brewed coffee and enjoy the rich flavour.


* Check Grind Consistency: Test the grind by pressing the plunger; if there's no resistance, the grind is too coarse. If it's hard to press, it's too fine.

  1. Grind Coffee Beans Freshly: For one cup, use 14g of coffee ground at thefiner end of medium. Adjust your grind according to roast: finer for lighter roasts and coarser as the roast darkens. You might also want to increase the dose slightly for darker roasts.
  2. Water Preparation: Use 200g of water. Bring to a boil and pop the lid and wait 30 seconds. If you’re using a temperature controlled kettle, the below temperatures are a guide:
    - Light roast: Near boiling.
    - Medium roast: 90-95 degrees Celsius.
    - Dark roast: As low as 85 degrees Celsius.
  3. Prepare Filter and Brewer: Insert the filter into the cap. Do not rinse or preheat the brewer as it does not affect the brewing process.
  4. Add Coffee: Place the ground coffee into the brewer.
  5. Weigh and Pour Water: Set the brewer on a scale and pour water evenly to
    saturate all the coffee grounds.
  6. Start Brewing: Begin timing and immediately place the piston about 1cm into the top of the brewer.
  7. First Brew Phase: Wait for 2 minutes.
  8. Swirl: Hold the brewer and the piston, and gently swirl.
  9. Second Brew Phase: Wait an additional 30 seconds.
  10. Press: Gently press the piston all the way down, which should take about 30
    seconds. If it takes longer, that's fine; slower is better.
  11. Enjoy: Serve your freshly brewed coffee and savour the flavour.

  1. Grind Coffee Beans Freshly: We suggest you use approximately 100 grams of coffee to 1 litre of water with a medium-fine grind.
  2. Prepare the Water: Remove the basket from the Moka pot. Boil water in a kettle, then fill the base of the Moka pot with water just off the boil, up to just below the safety valve.
  3. Add Coffee: Fill the basket with coffee and level it off smoothly with your finger.
  4. Assemble the Pot: Place the basket back into the lower chamber. Screw the top section on tightly, using a towel to hold the base as it may be hot.
  5. Brewing: Set the Moka pot on the stove over medium-low heat. Open the lid and watch for the coffee to start flowing. Once it begins, reduce the heat to as
    low as possible without stopping the flow.
  6. Monitor the Brew: Listen for a spluttering sound or look for the coffee stream to become thin and lighter in colour.
  7. Cool Down: Immediately run the base of the Moka pot in cold water to quickly stop the brewing process.
  8. Serve Immediately: Pour and serve the coffee right away. Avoid leaving coffee in the brewer as it can degrade the flavour.
  9. Cleanup: Enjoy your coffee and remember to clean the Moka pot soon after use for best maintenance and flavour preservation.

  1. Grind Coffee Beans Freshly: Use 60 grams of coffee per litre of water for a medium-fine grind. For a single cup, use 15g of coffee for 250ml of water.
  2. Prepare Water: Heat water to just off the boil, approximately 94 degrees Celsius. If using a kettle, open the lid and wait 30 seconds after boiling.
  3. Prepare Filter and Brewer: Fold the seam of the paper filter and place it in the V60, which should be on a cup or carafe. Rinse with hot water to preheat the vessel and remove any paper taste, then discard the rinse water.
  4. Add Coffee: Weigh out 15g of ground coffee, place it in the filter, and form a small well in the centre with your finger or a spoon.
  5. First Pour: Tare the scales and pour 30-40g of water over the grounds, ensuring all are saturated. Give the brewer a gentle swirl to even out the
    grounds.
  6. Bloom: Leave the coffee to sit for 45 seconds. It will swell and release CO2.
  7. Second Pour: Pour 110-120g of water in a circular motion to total 150g. Take about 30 seconds for this pour.
  8. Third Pour: As the coffee begins to draw down, add your final pour to reach a total of 250g of water. This pour should also take about 30 seconds.
  9. Stir and Swirl: After pouring, stir the brew with a spoon in one direction and then gently in the opposite to prevent grounds from sticking to the filter. When the brewer has drained to about two-thirds full, give it a swirl to dislodge any remaining grounds.
  10. Enjoy: Once the coffee has fully filtered through, serve and enjoy the fresh flavours of your brew.

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