Enjoy freshly roasted, decaffeinated coffee at home, served in a perfectly crafted dual-wall glass.
250g our Tanzania Ngila CO2 Decaffeinated coffee, ground to your requirements with 2x Assam 8oz Double Wall glasses.
Bodum Assam Double Walled Glasses
Add a touch of elegance to your drink ware collection with this set of ASSAM double insulated glasses. A perfect blend of utility and design, these chic, curved glasses fit comfortably into your hand, while their double-wall design produces an optical illusion that makes your drink look as though it’s suspended in the glass.
Individually mouth-blown by expert artisans, these double insulated glasses are made from two layers of heat-resistant borosilicate glass, which keeps hot and cold drinks at their ideal temperature for longer.
A clever silicone vent on the base regulates the external wall of the glass, which prevents messy condensation and means you can hold a glass of hot liquid without burning your fingers.
Lightweight to hold and easy to clean, these stylish double wall glasses are available in a range of sizes, making them ideal for serving all your favourite hot and cold beverages.
Main Features & Benefits
- Two-piece set of double insulated glasses.
- Innovative double wall construction that keeps hot drinks hot and cold drinks cold.
- Also perfect for serving soup or cold desserts.
- Made of mouth-blown, heat-resistant borosilicate glass.
- Hydrophobic silicone vent that equalizes the air pressure between the two layers of glass.
- Dishwasher, microwave and oven safe (up to 350ºF/176ºC).
Use & Care
Wash in warm, soapy water before first use and dry thoroughly. For all subsequent uses, wash and dry by hand or pop in the dishwasher. ASSAM double wall glasses are safe to use in the freezer, oven and microwave.
Tanzania Ngila CO2 Decaffeinated
Fruit, Blackberry, Caramel & Nut
A medium roast coffee with a strong acidity and a medium body with an excellent dry flavour of berries, caramel and nut.
The Ngila Coffee Estate is situated in the Karatu District on the slopes of the Ngorongoro crater and surrounded by the Ngila Forest reserve. The Estate is around 100 hectares, containing some 150,000 coffee trees which produce around 120 tons of prime Arabica highland coffee every year.
It was started in the 20th century by a German family and later taken by British farmers after the 2nd world war, who in 1990 sold it to a German Family, Rudolf Meyer. Since then, the coffee area has expanded, irrigation technology and new processing equipment installed. Since more than 10 years Ngila coffee has found recognition as one of the finest washed Arabica coffees from Ngorongoro crater. The water of the Endoro stream, coming from Ngorongoro National Park is enhancing Ngila finest coffee.
All coffee on the farm is selectively handpicked and sorted to remove any damaged or under ripe cherries before pulping. Picking on the farm is incredibly stringent, and the harvest season at Ngila lasts nearly two months, with 3 to 4 passes being done for each tree.
After hand-sorting the coffee is delivered to flotation tanks, where any underweight or damaged cherries are again removed. After this, the coffee passes through a Penagos pulper which extracts some of the mucilage from the berries. The coffee is taken in buckets from the density-sorting channel to the drying tables where the parchment is then air dried for at least 7 days. The coffee is turned regularly and covered with netting during the heat of the day.
This Ngila Estate coffee is decaffeinated by Hamburg company, Coffein Compagnie using the supercritical CO2 method. Decaffeination using scCO2 takes advantage of the fact that carbon dioxide, when compressed, behaves partly like a gas and partly like a liquid, which combines selectively with the caffeine. The CO2 is pressurised to 5 bars, which is about 5 times normal air-pressure at sea-level.
Water is steamed onto the un-roasted, Green coffee beans to open their pores and allow the pressurised CO2 to take in the caffeine before being converted back into a gas again, using an ‘evaporator’. The CO2 is recirculated a number of times, until all caffeine is stripped from the beans, a process that can take multiple days.
This supercritical CO2 method removes 99.9% of the caffeine in the bean, meeting EU regulations, whilst not removing any flavour notes or body from the Green bean. The caffeine removed can then be used in the food industry, for caffeinated or energy drinks or for pharmaceuticals (Paracetamol with added caffeine, for example)
Altitude: 1600 - 1800 masl
Origin: Karatu District, Northern Highlands of Tanzania
Traceability: Estate - Ngila
Process: Washed, Sun Dried & CO2 Decaffeinated
Harvest: November - January
Variety: Kent, Bourbon, N and K Varieties