Grown by 7 smallholder producers across Huila, Colombia, this coffee is made up of Caturra and Castillo varietals grown at altitudes between 1,500–2,300 metres above sea level. It’s decaffeinated at origin using a natural method that combines spring water and ethyl acetate, a solvent derived from fermented sugarcane.
The result is coffee from a region steeped in coffee history that provides all the characteristics of Colombian coffee — round, sweet, comforting. Roasted with care by Olly at The Roasting Room in Cornwall, this is a solid daily decaf that holds up well across a range of brew methods from espresso and V60 to Aeropress or cafetiere.
Tasting Notes:
Chocolate, toasted nuts, golden syrup
Decaffeination Process
This coffee is decaffeinated at origin in Colombia using the sugarcane EA (ethyl acetate) method.
The process starts by fermenting sugarcane to produce a naturally occurring compound called ethyl acetate. Once extracted, this is used to wash green (unroasted) coffee beans in a water EA solution. Ethyl acetate binds to the caffeine molecules and gently removes them, without applying high heat or pressure.
Because it takes place in-country, the coffee doesn’t have to be shipped elsewhere for decaffeination, which helps preserve freshness, quality and traceability.
