Decaf Colombia

Decaf Colombia

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Tasting guide:

Dark Chocolate – Caramelized Banana


Origin: Acevedo, Huila, Colombia

Farm: La Florida

Farmer: Gilberto Rojas

Altitude: 1650 MASL

Varieties: Red & Yellow Colombia

Process: Washed

Fermentation Time: 38-44hrs

Drying Method: Parabolic Raised Bed

Drying Time: 23 Days

Decaffeination Method: Ethyl Acetate

Ethyl Acetate is a naturally occurring ester and organic compound. It is found naturally in grain crops, fruit, vegetables, and alcoholic beverages, as well as other manufactured food and beverage products. In Colombia, coffee farmers make use of the ethyl acetate created as a byproduct of sugar cane processing. To decaffeinate coffee, the green beans are first exposed to water and steamed in order to open the cellular structure of the bean. They are then washed in an ethyl acetate solution which dissolves the caffeine, followed by a clean water wash and final steam to remove any remaining solution. The beans are then dried to a moisture level similar to where they started before the decaffeination process.

This method exposes the green bean to less heat and pressure than other decaffeination techniques which can dramatically alter the structure of the bean. In our experience, the E.A. Method leads to a superior flavour.



Sourced through our friends at Apex Coffee Imports. Through their words:

"Coffees from this farm have been continuing down the path of quality and this year's crop is the best showcase of Gilberto's efforts yet. He is known for his immaculate growing and processing methods that helped him score 2nd place at the 2015 cup of excellence competition. He has since continued to produce some of the finest coffees in Colombia and we are incredibly proud and excited to share them with you again this year."