Hi, I'm DECAF (ESPRESSO)

Decaf has never tasted so good. We sorted through countless decafs until we found the sugarcane process. Only done in Colombia, it leaves the coffee tasting just like it did before processing. Balanced low tones of chocolate and almonds with a sweet raisin.

PRODUCT DETAILS:

roast profile: ESPRESSO

tasting notes: CHOCOLATE - ALMOND - RAISIN

origin: COLOMBIA
location: NORTHERN HUILA
cooperative: MAGDALENA NETWORK
producer: 13 SMALLHOLDER PRODUCERS
process: SUGARCANE E.A. NATURALLY DECAFFEINATED
varietal: COLOMBIA, CASTILLO, CATURRA
elevation (MASL): 1500-1800

ABOUT THE PROCESS:

Decaffeinated Colombia, sugarcane ethyl acetate (E.A.) processing, commonly referred to as natural decaffeination, starts by fermenting molasses derived from sugarcane to create ethanol. The ethanol is then mixed with acetic acid which creates ethyl acetate to decaffeinate the beans. Despite the name, there is no sugar included in the finished product. Sugar cane ethyl acetate (E.A.) processing, also commonly referred to as natural decaffeinated, starts by fermenting molasses derived from sugar cane to create ethanol. This alcohol is then mixed with acetic acid, to create the compound ethyl acetate.

In Colombia, where sugar cane is readily available, it makes great economic sense to use this plentiful resource to complement the coffee industry. E.A. is also found in wine, beer, fruit, vegetables, and other food and beverage. When the coffee is received it is first submitted to a condition of water and steam.  This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine.  It is at this point, that the bean experiences an E.A. wash, which dissolves the caffeine. The beans are then cleaned with water, followed by steam, to clean the inner most portions of the bean.  Finally, the beans are dried until reaching the moisture similar to which they had prior to the process.

This method avoids excessive heat or pressure, which can radically disrupt a green bean's cellular structure. One downside of this process, is that since the pores of the seed are opened up through steaming, the coffee does tend to age more quickly (both as roasted and green) than our regular offerings.