Colombia Decaf | Cauca, Best for Espresso

Producers: Pablo and Hernán Dorronsoro

Taste Notes: Prunes, Caramel, Chocolate, Dried Apples

Roast: Espresso

Processing	Harvest	Altitude	Variety	Scoring
Washed, Sugar Cane Decaf	Oct. 2019 – Jan. 2020	1650–1800 m	Catimor, Caturra	85

The Colombian local decaffeination process and a minor supply chain significantly minimize the carbon footprint.
This natural sugar cane and high mountain spring water decaf process allow for gentle extraction of the caffeine from the bean, maintaining the natural structure and all characteristics of the coffee bean.

These beans are roasted slightly darker so they will be just perfect for espressos.

Decaffeination process

Green coffee beans are steamed for about 30 min prior to decaffeination to unlock their pores, allowing the caffeine extraction. Coffee is placed in a solution of water and Ethyl Acetate (E.A.) a naturally occurring compound and solvent derived through the fermentation of sugarcane. Green coffee is submerged in the solvent, which naturally bonds to the salts of chlorogenic acids within the coffee, allowing the extraction of caffeine. Once the coffee is saturated the tank is drained and a fresh solution is introduced. This continues for approximately 8 hours. After the last of the caffeine has been extracted, the coffee is removed from the solution and prepped for another steaming. The final low-pressure steaming removes the remaining traces of E.A. Decaffeinated coffee is then dried, physically polished to ensure cleanliness, packed, and ready for export.