Tasting Notes:
Berries, peaches, caramel sweetness.
Decaffeination Process
The coffee is decaffeinated using the Ethyl Acetate (EA) process at the Descafecol plant in Manizales, Colombia. This method is both natural and sustainable, utilising 100% sugarcane-derived ethyl acetate combined with mountain water.
First, the coffee is conditioned using water and steam to increase the moisture content and expand the beans, making caffeine extraction easier. The beans are then washed in the ethyl acetate solution, which bonds with and dissolves the caffeine. After the caffeine is removed, the beans are thoroughly cleaned with water and steam to ensure no traces of EA remain. Finally, the beans are dried to stabilise their moisture content, ensuring they retain their cellular structure and flavour integrity.
The entire process avoids the use of excessive heat or pressure, preserving the beans’ natural sweetness, acidity, and complexity, while removing 99.7% of the caffeine. This thoughtful decaffeination method ensures that the coffee retains its vibrant character and richness, despite being decaf.
