But why was decaf so nasty?

Here at Rising Ground we managed to stop making fun of decaf coffee drinkers just long enough to give it a go. It turns out if you get the right coffee and have a little skill you get a lovely drink. We still make fun of a lot of the decaf drinkers but only the ones still buying the rubbish stuff that makes our eyes twitch.

But why was decaf so nasty until we (and possible a couple others) came along?

In the bad old days, decaf coffee wasn’t the best way of avoiding caffeine, avoiding coffee was the best way of avoiding caffeine. The coffee chosen for the process would have been decidedly average, why waste good coffee on people who don’t like coffee?


The decaffeination process also involved some fairly brutal chemical solvents, most famously Dichloromethane which is mildly carcinogenic. The roasting process made certain that not a trace of it was left in the coffee, but that didn’t stop the internet scaring people. 

Thankfully things have moved on and now good coffee can be decaffeinated using nothing harsher than Carbon Dioxide. It’s harmless, leaves no trace of itself and removes just the caffeine. 

Our decaf coffee is both organic and decaffeinate, so 2 gold stars for every cup.


Its just a Natural Process

Most normal people will read a bag of coffee and assume that the phrase “Natural Process” means that the fruit of the cherry has been gently removed by indigenous ferrets. Turns out its something far less romantic but with a much greater impact.

 Ferret by Sarah Hercod

Ferret by Sarah Hercod

When the coffee cherries are harvested, instead of the more widespread practice of pulping and washing to extract the coffee seed or bean, the coffee ‘fruit’ is left complete. These cherries are spread out on raised ‘African’ beds or patios and allowed to dry in the sun (naturally). The dried fruit is then milled off and can be brewed as ‘cascara’, an incredibly fruity, slightly coffee, fruit tea.

Although this is actually a more old school method harking back to the land of it’s origin, Ethiopia, it’s become rather fashionable. With the right coffee and constant attention, the results can be fantastic. When done well, you end up with a crazy, fruity coffee, bright and bursting with flavour.

I guess I will have to just set the ferrets I’ve been training free…


Why is it called Milan?

What the hell is a coffee roaster in Cornwall calling one of their blends “Milan” for? Are these guys daft? Yes, probably but thats not the actual reason we came up with that name.

It turns out we had a decent reason.


We are big fans of Conti and test our espresso blends thoroughly on a Conti Sixty. One day we had a very exciting call when they asked us to send them coffee to take to Host Milan. We hit the Laboratory* and spent the day researching** possible blends that would showcase their espresso machine. Neither of us slept that night with all the excitement*.

Anyway, as you may have gathered by now the reason it is called Milan is because that was its first destination. We love it and now produce it for general sale. 

BTW It also makes a great filter for that first morning coffee.

*Bench with coffee stuff on

** Drinking coffee

*** Possibly coffee related

Now Roasting (geek post)

001 batch

We are now in full swing and roasting from our first batch of coffee. Some of you will know us and just think "cool, we know this is going to be great" but some of you may actually want to know the provenance of what we are roasting. So here we go, enjoy.



Finca La Providencia, Huehuetenango

Varietal(s): Caturra (75%) w/ Bourbon, Mundo Nuevo & Catuaí

Processing: Fully washed & dried on patios or guardiolas

Altitude: 1,550 to 1,900 metres above sea level

Owner: Max Ariel Palacios Villatoro

Town: San Pedro Necta

Region: Huehuetenango

Country: Guatemala

Total size of farm: 342 hectares

Area under coffee: 250 hectares


Farm: Varietal(s): Primarily Red Catuaí; also Lempira, Ecafe 90, Bourbon, Pacas, Pache & Typica

Processing: Fully washed & dried on patios & African beds

Altitude: 1,500 to 1,600 metres above sea level

Town: Various

Region: Marcala

Country: Honduras

Farm Size: 5.8 hectares on average


Roberto Escobar, Field and Overall Manager.JPG

Guadalupe Zaju

Farm: Finca Guadalupe Zaju

Varietal(s): 30% Caturra, 50% Marsellesa, 20% Hybrids

Processing: Fully washed & dried in guardiolas

Altitude: 900 to 1,400 metres above sea level

Owner: Teddy Esteve & family

Town: Toquian Grande & Pavencul, Soconusco Region

Region: Chiapas

Country: Mexico

Total size of farm: 310 hectares

Area under coffee: 160 hectares

Because Of Coffee

We managed to convince Clara to hook us up with some illustrative work recently. With only Hugo’s love of good gramma and a conversation over a flat white for inspiration I asked her to create three illustrative pieces. Amazingly she soon came back with three rocking pieces that were perfect. 

Make sure to check her website out: claramjonas.myportfolio.com and give her a follow on instagram @claramjonas (and us @risinggroundco) once you have checked out her work below.