Jenkin Jones Decaf No.5

Jenkin Jones Decaf No.5 is the name we gave to our decaffeinated single origin. It is a gesture to a Welsh coal baron Jenkin B. Jones, who travelled from Glyn Neath to America in 1863 to make his fortune in the prolific anthracite coalfields of eastern Pennsylvania.

Our Jenkin Jones is a regional blend from papa New Guinea called Paradise Mountain decaf, and is processed using the water-ae decaffeination process.

Papa New Guinea, Paradise Mountain

Sourced from the lush highlands of Papua New Guinea, this decaf brings together coffees from two remarkable regions, Simbu Province and the Eastern Highlands. The limestone-rich soils of Simbu contribute clarity and structure, while the fertile volcanic earth of the Eastern Highlands adds depth and balance, resulting in a smooth, composed cup with a refined sweetness.

Grown by generations of skilled smallholder farmers, each lot is carefully hand-picked at peak ripeness before being sun-dried at origin to the ideal moisture level. This meticulous, hands-on processing preserves the integrity of the coffee, delivering a clean, consistent profile that truly reflects its origin.

Once dried, the coffee is milled and graded to Paradise Mountain PSC B standards, before remaining in the cool highland climate to maintain quality ahead of export. The final stage of its journey takes it to Bremen, where it undergoes the natural Water Ethyl Acetate (Sugarcane) decaffeination process. Using a gentle wash derived from sugarcane, caffeine is removed while preserving the coffee’s inherent character, resulting in a decaf that retains both complexity and flavour.

Taste Notes:

Chocolate, Sweet, Citrus

Process:

Water EA

Varietal:

Typica, Bourbon

Altitude:

1600 - 1850 MASL

Sourced from the Simbu Province and the Eastern Highlands of Papua New Guinea, Jenkin Jones Decaf No.5 represents a focused approach to decaffeination by Coaltown Coffee. This lot is comprised entirely of the Typica varietal, a plant historically significant for its role in the global spread of coffee cultivation. To remove the caffeine while preserving the integrity of the bean, the roaster utilizes the Water EA method, a technique that relies on natural solvents to maintain the structural characteristics of the green coffee. You can learn more about how different processing methods influence the final cup profile in our technical guide.

While the roaster identifies notes of chocolate, sweetness, and citrus in this specific selection, these descriptors can be further explored using our flavor wheel. Because this coffee is grown at elevations between 1600 and 1850 masl, it benefits from the cooler temperatures typical of these high-altitude regions in Papua New Guinea.