Our decaf is grown by a cooperative of 2.183 coffee growers (23% Women) in Tolima department.
Process: Sugar cane (Ethyl Acetate)
Variety: Caturra / Castillo
Tasting notes: Caramel, Toffee, Citrus
Recommended for Espresso, Plunger
Recipe: Espresso: 18.5g dose, 30g yield in 30 seconds.
We find this Decaf tastes great from 10 days after roast.
Tip: Decaf needs to be ground slightly finer that our other blends to achieve best results.
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How is it decaffeinated?
To begin, fermented molasses derived from sugar cane is used to make ethanol. The alcohol ethanol is mixed with a natural acetic acid, to create the solvent Ethyl Acetate (E.A.). The coffee beans are immersed in water, which increases the bean moisture content and releases caffeine from the structure and wash, which dissolves the caffeine. Finally, the beans are cleaned with water again, exposed to steam briefly to clean the inner portions of the bean, and then dried to the original moisture level. This process removes roughly 97% of the caffeine content.