IN THE CUP: nectarine, CHerry & chocolate

Origin: Risaralda, Colombia | Producer: A mix of producers from the region | Variety: Castillo, Caturra & Colombia |   Process: Sugarcane Decaffeination and Washed | Altitude: 1400 - 2000 MASL | Harvest: 2024

Sugar cane decaffeination is often termed as a natural process decaf. Ethyl Acetate is an organically existing compound and by-product found most commonly in the fermentation of fruits, and is present in both ripe bananas and beer for example. This regional lot from Risaralda, located in the west of the country, is decaffeinated at a plant in Colombia. It uses water from the Navado del Ruis (a volcano between Caldas and Tolima) and natural ethyl acetate from fermented sugarcane sourced in the southern region of Palmira. This process begins with steaming of the coffee, increasing its porosity, beginning the hydrolysis of caffeine, which is usually bonded to salts and chlorogenic acid in the bean.

The beans are then submerged in an ethyl acetate solvent, until 97% of the caffeine is removed. A final steam is then used to lift residual traces of the compound. The ultimate residue which remains is ≥ 30 ppm, which is a level dramatically less than that of a banana!

What stood out for us with this decaf was how sweet it was and the clear fruit notes on the finish, like baked nectarines and cherries. One of the best decafs we have ever tried.

*Our coffee is freshly roasted each week and orders are dispatched on Tuesday and Thursday for orders received by 12pm the day before.