These three producers farm a combination of Castillo and Caturra varieties on their farms, La Maracuya, La Herradura, and La Esperanza, respectively. Each farm is between 4 and 5 hectares large, and the coffee cherry is picked ripe, depulped, fermented for 14 hours, and washed three times before being dried and sent for decaffeination.
This particular coffee was specially selected for decaffeination at a plant in Columbia. Most decaf coffee is processed after import and significantly increases the food miles. The method used for this lot is called ‘Sugarcane’. Firstly molasses derived from sugarcane grown in Columbia is fermented to create ethanol. This alcohol is then mixed with acetic acid (found in vinegar) creating a natural ethyl acetate commonly found in wine. This is then dissolved with water and used as a solvent to remove the caffeine from the green beans. It’s a very effective low heat, low pressure method and helps to retain great flavour characteristics.
This particular coffee was specially selected for decaffeination at a plant in Columbia. Most decaf coffee is processed after import and significantly increases the food miles. The method used for this lot is called ‘Sugarcane’. Firstly molasses derived from sugarcane grown in Columbia is fermented to create ethanol. This alcohol is then mixed with acetic acid (found in vinegar) creating a natural ethyl acetate commonly found in wine. This is then dissolved with water and used as a solvent to remove the caffeine from the green beans. It’s a very effective low heat, low pressure method and helps to retain great flavour characteristics.
Great for: Aeropress, Cafetiere, Espresso, Filter, With milk
Origin: Central America/Colombia - Cauca
Process Method: Washed
Type: Decaffeinated