The Process. The Difference.

Our mums are tired of ordering a decaf flat white at their local coffee shop and falling flat on the floor after the first sip. WHY DOES DECAF TASTE SO BAD!?

No two coffee beans are alike, especially when it comes to how caffeine is removed from coffee beans. Most coffee brands use chemicals or other toxins that are not good for you or your bub. It provides that noticeable, distinct 'decaf' aftertaste in your mouth, and not in a good way.

At BellyBump Coffee, we have tirelessly searched around the world to find our mums the best tasting, 99% caffeine-free and naturally low caffeine coffee beans that taste like the REAL DEAL.

Our rainforest alliance farmers only pick ripe cherries and then pulp them to go into tanks for fermentation for a period of 12-48 hours. After fermentation, the beans are washed and put out to dry on raised beds for 20-30 days.

The caffeine is then removed naturally by repeatedly mixing our coffee beans with a distilled fermented mixture of sugarcane, grapes, blackberries and vinegar. This process is completely chemical and toxin free.

The coffee beans are then air dried but not completely, with 10-12% humidity remaining. Then the open beans are sealed with natural wax that in no way affects the flavour, fragrance or aroma of the coffee.