Decaf

The decaffeination process uses high mountain spring water and ethyl acetate extracted from sugar cane molasses. Ethyl acetate is a selective solvent for caffeine and occurs naturally in fruits such as bananas.

It does, however, present two important drawbacks: it is highly flammable and has a naturally sweet characteristic aroma. As a result, handling the process requires great care, which increases production costs and can sometimes leave the coffee with a slightly different aroma and a subtle alteration in flavour.

This decaffeination method guarantees a minimum 97% caffeine removal, with a maximum residual solvent content of 20 ppm.

Following an extensive R&D process aimed at eliminating residual flavours and improving the physical appearance of the bean, we developed this lot using a specific milling protocol designed for decaffeination.

The careful selection of the raw material has been the cornerstone of this project. Selected high altitude coffees with vibrant acidity and a dense body, specifically chosen to balance the pronounced sweetness typically associated with the decaffeination process. This lot was harvested during the final stage of the crop in the region, ensuring a fresh coffee with a clean, complex, and exceptionally well balanced cup.

Colombia – Decaf

Variety Castillo
Origin Chinchina, Caldas, Colombia
Process Sugar Cane Decaf
Notes Chocolate, Sugar Cane, Dry Fruits
Altitude 1400- 1700 masl

Suggested for Espresso / Filter