Colombia - Decaf (EA)
Colombia - Decaf (EA)
This shouldn't be allowed. Part of the enigmatic allure of coffee is that caffeine limits intake and once you hit your limit, you must severely reduce your standards if you want decaf with after-dinner pie. No more! Sip decadent coffee on into the moonlight. Enjoy the subtle dessert notes and velvety mouthfeel that perfectly compliments those late-night sweet treats.
1.5 - 2.0 Espresso
4.0 Aeropress
5.0 Single Cup Pour Over
6.0 Two Cup Pour Over
7.0 Coffee Maker 32oz
8.0 Coffee Maker 64oz
9.0 Cold Brew
... or tell us your brew method and amount for coffee specific recommendation!
Couldn't load pickup availability
20 in stock
Share
Tasting Notes: Citrus, Cinnamon, Crème Brûlée
Country: Colombia
Region: Valle del Cauca
Farms: Various
Variety: Caturra, Castillo
Process: EA / Washed
Elevation: 1750 meters
Harvest: 2024
Relationship: Genuine Origin (importer)
About this coffee...
Valle del Cauca
The Valle del Cauca is a critical swatch of land where natural resources, water management, and friendly environmental practices are keenly preserved by those who live and farm there. As one of Colombia’s two main biological conservation corridors, Cauca Valley is home to World Heritage-listed national parks, wildlife, and water sources that give life to the surrounding land.
The region lies between the National Park of Tatama and “Serrania de los Paraguas”, a recognized Coffee Cultural Landscape and UNESCO World Heritage Site where producers and organizations are committed to agroecology farming and community-based ecotourism. The altitude spans 1,700 to 2,100masl, and the surrounding mountains enclose the valley in a stable microclimate all year round.
Sugarcane Decaf Process
Sugarcane is readily available in Colombia, and its application to the coffee industry was a game-changer. Ethyl acetate is an organic compound found in sugarcane, and the decaffeination process begins with the fermentation of molasses derived from sugarcane to create ethanol. This alcohol is then mixed with acetic acid (the main component of vinegar) to create the compound ethyl acetate.
In a direct solvent-based process, low-pressure steam opens the pores of the coffee beans. Then the beans are soaked in a solution of water and ethyl acetate. The solvent binds to the salts of chlorogenic acids and allows the removal of caffeine. After flushing the beans with ethyl acetate repeatedly, up to 97% of the caffeine is extracted. Because ethyl acetate comes from sugarcane and is an organic compound that can effectively remove caffeine, the coffee’s flavor attributes are not extracted.