Decaf Colombia

Introduction:

If you are a coffee lover it's more than just a caffeine hit that gets you motivated. It's the entire experience of creating and crafting your own cup of coffee, the warmth of the mug and the smell of the beans. But the caffeine does make a difference when you are longing for that amazing experience, but it's the afternoon and you're not sure you're willing to commit to a sleepless night. Enter - DECAF! Our decaf partnership with our Colombian importers has brought the best of the best specialty grade coffee's, run them through the decaffeination process and still been able to deliver an incredible cup. 

We think every household should have some on hand and so we've added ours to the online platform. 

Cupping Notes:

Chocolate, Orange, Tropical Fruit.

Importer Farm Information:

 This coffee is produced by selected farms in Popayan region. Coffee is brought from growers in dry parchment, it is later milled at Popayan and transported to Caldas to be decaffeinated. 

The E.A. (Ethyl Acetate) decaffeination process is unique, the caffeine is extracted from the bean using sugar cane and water which enhances sweetness, while maintaining coffee attributes. This technique was developed in Colombia. 

The naturally occurring ester (present in sugar cane as well as a by-product of fermented sugars) can be isolated and used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until the caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces

Country: Colombia

Region: Popayan Region

Farm: Several Select Farms

Variety: Caturra, Castillo, Variedad Colombia

Altitude: 1700-1900 masl

Processing Method: E.A. Decaf