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A decaf coffee worthy of the finest specialty brews. Expect bold notes of caramel, biscuits, and pastries, with a subtle citrus touch that lingers into a smooth, pleasant finish.
How the process works
This coffee is decaffeinated directly at origin by Colombian producers using a truly innovative method.
Rather than traditional techniques such as methylene chloride or water-based decaffeination, this method uses ethyl acetate—a natural compound derived from fermented sugarcane.
- The green coffee is first steamed for 30 minutes to open the pores of the beans and facilitate caffeine extraction.
- The coffee is then soaked in a bath of water and ethyl acetate, the sugarcane-based solvent.
- The caffeine naturally binds to the coffee’s chlorogenic acid salts and is drawn out into the solution.
- This process is repeated several times over approximately 8 hours.
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The beans are once again steamed to remove any trace of ethyl acetate.
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Finally, the coffee is dried and prepped for roasting!
More information
Country: Colombia
Region: Huila
Farm: Small producers collective
Altitude: 1200-2100 M
Variety: Castillo, Colombia, Caturra
Process: EA Decaf
Roast: Light
Recommended Brews
Espresso, Filter, Bodum
