Decaf Colombia Regional Washed
Producers: Small microlots
Cupping Score: 84-85
Varietal: Caturra, Colombia, Castillo
Altitude: 1300 – 1800 m
Region: Huila, Nariño, Cauca
Processing: Water-Natural Ethyl Acetate Washed
Notes: Rich caramel, orange, mandarin, plum, red apple and raisin.
About the Water-Natural Ethyl Acetate Method
The Water-Natural Ethyl Acetate method of decaffeinating coffee beans utilises fresh spring water and Ethyl Acetate, which is a natural by-product of sugar cane which came from the local sugar cane factories. In the natural environment, Ethyl Acetate is already present in coffee beans as well as many fruits and vegetables. In fact, a ripe banana contains 20 times more Ethyl Acetate than our Regional Decaf offering as green beans. Once coffee beans are roasted beyond 70ºC, all residual of Ethyl Acetate will be burnt off.
The residual caffeine that remains following this decaffeination process is a maximum of 0.1% and the moisture content of the beans are restored to a maximum of 12%.
This process allows for a gentle caffeine extraction and avoids excessive heat and pressure, causing the coffee to retain the natural structure of the coffee bean cells.