This sweet, well-rounded decaf introduces itself with aromas of black cherry and Swiss chocolate. A cocoa powder note accompanies plum sweetness and orange zest acidity in the cup. Mulling spices and pecan linger in the finish.

Details

Producer: DESCAFECOL
Farm: 150 smallholders
Region: Tolima, Colombia
Altitude: 5,905-6,398 feet | 1,800-1,950 masl
Varietal: Typica, Caturra, Castillo, Colombiano
Process: Sugarcane EA Decaffeination
Roast: Medium
Notes: Cocoa Powder, Cherry, Mulling Spices

The Story

This coffee comes from about 150 smallholders in Tolima, Colombia. The farmers sell directly to DESCAFECOL, in Manizales, which decaffeinates the coffee naturally and prepares it for export.

The Sugarcane EA Process

DESCAFECOL uses fresh spring water that flows through the property—as well as an abundant local resource, sugarcane—for processing decaf coffee. The water is filtered through a sand trap and boiler, and no chemicals or chlorine are added to this treatment.

The coffee is hot-rinsed at 185F to soften the coffee and open its pores, and then Ethyl Acetate (EA) is added to extract caffeine. EA is a natural solvent created by fermenting sugarcane molasses and refining it to 99.9% purity.

After 11 hours of soaking, the solvent is removed to a distiller to separate the caffeine and the coffee is steamed to expel any lingering EA. About six hours of mechanical drying brings the moisture content down to 11.5%, at which point the coffee is packed in Grain Pro bags and prepared for export.