Huila Colombia Decaf
Sometimes we want and feel like a coffee but don't want to be up all night. So we searched for a decaf that you can not even tell is actually decaffeinated. It is perfect to match with any sweet treat or watch your friends face when they finish a cup and you tell them the news.
Taste Profile: Chocolate cookie, toffee, smooth.
Farm Name: various smallholder farms
Altitude: (MASL) 1400 - 2000 MASL
Varieties: Castillo, Caturra, Colombia
Farm Level Story
Sourced by: Cafe Imports Europe.
Ethyl acetate is an occurring ester (present in bananas and also as a by-product of fermented sugars) that is used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces. The coffee is then dried and polished for export.(The beans will contain a maximum of 0.01–0.03% caffeine.)
We like brewing the decaf with a V60 pour over or aeropress if it is past coffee drinking hours. Here is a good one for summer time.
Ice Coffee Recipe
Coffee: 20 grams
Water: 300 grams (100 grams of which is ice)
Total brew time: 3:00 minutes
"This is the best decaf we have ever tasted. If you hadn't told me it was decaf I would have never known". - Fredrik