Triple Co Roast have been showcasing delicious coffee to Bristolians and the rest of the UK since 2015.
Bristol is a city that thrives on independent businesses and champions the British products, but the story of Triple Co begins 5127 miles away.
Northern Carolina known for its mountainous piney terrain was the birthplace of Triple Co Roast.
Founder Jo became hooked on the nature and complexities of coffee here and the business today is an accumulation of his travels, adventures and dreams all underlined with his obsession with awesome coffee.
Triple Co is an open access specialty coffee roaster right in the heart of Bristol’s city centre. Jo, Bristol born and bred, had spent 2 years studying in California where he had learned to roast coffee at home.
The mission that these guys have had from the start is to roast small batches, buy coffee direct trade and focus on creating and nurturing great roaster-customer relationships.
Triple Co pride themselves on their transparency and are the full picture positive and ethical business, no corner cutting. They have pushed from the beginning to contribute to their local community and the specialty coffee community.
The Best Coffee Beans UK | Reviewed
We sip and slurp coffee from all over the world. Discover which of these were our teams favourite.
The Origin
The Risaralda decaf Coffee from Triple Co Roast originates from the Risaralda region of Colombia.
The Risaralda Regional Blend is a blend of coffees from the regions of Asocafe Tatama Santuario, El Aguila, and Entreverdes.
Sugarcane decaffeination is often termed as a natural process decaf. Ethyl Acetate is an organically existing compound (C4H8O2) and by-product found most commonly in the fermentation of fruits, and is present in both ripe bananas and beer for example.
The plant Raw Material work with in Colombia uses water from the Navado del Ruis (a volcano between Caldas and Tolima) and natural ethyl acetate from fermented sugarcane sourced in the southern region of Palmira, Colombia. This process begins with steaming of the coffee, increasing its porosity, beginning the hydrolysis of caffeine, which is usually bonded to salts and chlorogenic acid in the bean.
The beans are then submerged in an ethyl acetate solvent, until 97% of the caffeine is removed. A final steam is then used to lift residual traces of the compound. The ultimate residue which remains is ≥ 30 ppm, which is a level dramatically less than that of a banana!
What to Expect
Here’s what to expect from this fantastic Colombian decaf coffee from Triple Co Coffee Roasters.
Team Batch brew method of choice - Cafetiere.
If you loved this coffee and want it to have it in your life again order directly from Triple Co Coffee Roasters now.
