Chocolate, Sweet, Citrus
Jenkin Jones Decaf No.5 is a Papua New Guinea highland coffee, decaffeinated using the sugarcane ethyl acetate method - a process that removes the caffeine without taking much else with it. The cup is smooth and composed: chocolate, a gentle citrus note, a clean sweetness. It holds up as espresso or filter, which makes it more versatile than decaf sometimes gets credit for.
Chocolate-bright decaf, no compromise needed
Jenkin Jones Decaf No.5 draws its coffee from the highlands of Papua New Guinea - specifically Simbu Province and the Eastern Highlands, two areas whose soils bring quite different things to the cup. The limestone-rich ground of Simbu lends clarity and structure; the volcanic earth of the Eastern Highlands adds depth and a quiet sweetness. Grown by smallholder farmers and hand-picked at peak ripeness before being sun-dried at altitude, the coffee arrives with a composed, clean character that reflects where it came from.
The caffeine is removed in Bremen using the Water Ethyl Acetate process - a gentle method that uses a wash derived from sugarcane, which tends to preserve the coffee's natural flavour rather than strip it back. What you're left with sits comfortably around chocolate and citrus, with a rounded sweetness running through it. It works well across most brew methods and holds up nicely with milk.
Named for Jenkin B. Jones, a Welsh coal baron who left Glyn Neath for the anthracite fields of Pennsylvania in 1863, it carries a little of that same quietly determined spirit - coffee that travels far and still arrives in good shape.
About the Roaster
Scott James set up Coaltown in Ammanford, a South Wales town that ran on anthracite coal for generations, with a straightforward idea: that great coffee could give a post-industrial community something to rally around again. The team roasts daily in small batches, working a range that moves from easy-drinking espresso blends through to more expressive single origins.
