Decaf Colombian

Description

A decaf Colombian coffee that actually tastes fantastic.  Some folks can only have decaf, so we say “boo” to the haters and hooray for decaf drinkers.  WOW !   We thought we would never roast a decaf but you spoke, and we listened!  The demand was high and we went to work for you.  Great decaf is hard to find.  A lot of growers will take less than desirable lots and send them through the decaffeination process.  After all, most decaf customers are used to the bad tasting decaf coffee options.

In our search, we found growers willing to take highly rated lots selected specifically for their great coffee flavors after the decaffeination process.  We bring those to you now.

Our decaf Colombian Huila scores just as well as all of our coffees.  After all, we don’t want to let you down, and roasting inferior coffee is not in our nature.  We enjoy this decaf ourselves – and we aren’t typically decaf coffee drinkers.

Origin: Colombia
Region: Huila
Farm: Various Smallholder Farms
Variety: Caturra and Castillo, Columbia
Altitude: 3,600-6,000 ft above sea level
Processing: Colombian E.A. – This non chemical process works by soaking coffee in a bath of water and a solvent called ethyl acetate, which is naturally derived from fermented sugar, among other natural sources.  The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine.  The coffee is removed from its bath and steamed at low pressure to ensure no traces of E.A. are left.  The finished product is almost entirely free of any but the most trivial (0.1-0.3%) caffeine content.

Tasting Notes: When ground and brewed properly, we detect a tart fruit acidity and a smooth mouthfeel; chocolate, banana and graham flavors.