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This Colombian coffee originates from a small family farm in the Colombian “coffee triangle” and undergoes decaffeination through a micro-wet mill process that often uses natural ethyl acetate derived from sugar cane. The decaffeination method involves steaming the beans, soaking to begin caffeine hydrolysis, and multiple rinses with ethyl acetate, which preserves much of the original flavor and aromatic quality.
The coffee triangle (Zona Cafetera) encompasses prized regions such as Caldas, Quindío, and Risaralda, where high elevations and volcanic soils produce vibrant coffees.
Micro-wet mills allow precise, small-batch processing, maintaining above-average acidity and sweetness, while resulting in a lighter body in the cup.
Natural decaffeination with ethyl acetate or Mountain Water process is gentle and retains delicate flavor notes.
Flavor notes to expect: orange, milk chocolate, and brown sugar, with bright acidity and sweet character but a softer or less pronounced body.
The decaf processing preserves nuanced sweetness and subtle fruit qualities; the finish is smooth with hints of citrus and creamy chocolate.
This Colombian decaf is well-suited for those seeking lively acidity and sweet flavors, with a clean, vibrant character and less weight on the palate compared to regular coffees.
This Colombian coffee originates from a small family farm in the Colombian “coffee triangle” and undergoes decaffeination through a micro-wet mill process that often uses natural ethyl acetate derived from sugar cane. The decaffeination method involves steaming the beans, soaking to begin caffeine hydrolysis, and multiple rinses with ethyl acetate, which preserves much of the original flavor and aromatic quality.
The coffee triangle (Zona Cafetera) encompasses prized regions such as Caldas, Quindío, and Risaralda, where high elevations and volcanic soils produce vibrant coffees.
Micro-wet mills allow precise, small-batch processing, maintaining above-average acidity and sweetness, while resulting in a lighter body in the cup.
Natural decaffeination with ethyl acetate or Mountain Water process is gentle and retains delicate flavor notes.
Flavor notes to expect: orange, milk chocolate, and brown sugar, with bright acidity and sweet character but a softer or less pronounced body.
The decaf processing preserves nuanced sweetness and subtle fruit qualities; the finish is smooth with hints of citrus and creamy chocolate.
This Colombian decaf is well-suited for those seeking lively acidity and sweet flavors, with a clean, vibrant character and less weight on the palate compared to regular coffees.