Decaf Colombia Cauca Inza
Tastes Like: Melon, Vanilla, Gingersnap, Brown Sugar
This coffee is roasted every other week and will next be roasted on June 15.
Decaf Coffees don’t have to be terrible tasting. Our perspective on decaf is that the consumer is 100% drinking it for the taste and comfort, as they are not getting the jolt of caffeine like the rest of us, so why not focus on serving a nice decaf.
We source decaf produced using Ethyl Acetate for 2 reasons. First, it is produced at origin and supports local coffee growing communities more than other decaffeination methods. It also results in less shipping and production of greenhouse gases. Second, it is produced naturally. The coffee is processed with water and steam in order to elevate the moisture contained and swells the bean (and cell walls) in order to facilitate the extraction of caffeine. When the swelling has reached the proper consistency, the washing of the beans is commenced by the use of an extractor. It is at this point that the bean experiences an ethyl acetate wash. The ethyl acetate employed in this process is of natural origin, obtained from the fermentation of sugar cane and not from chemical synthesis. The beans are subjected to the ethyl acetate while in the extractor. Note : the duration of this extraction process is growth specific. The beans are then cleaned with water followed by steam across the beans to clean the inner most portions of the bean. The last process in the area of decaffeination consists of drying the bean until it reaches the moisture similar to that which it had prior to the process(11 to 12%).Variety: Caturra, Colombia, Castillo
Decaf Process: Ethyl Acetate