Decaf - Colombia
Natural Colombia - Decaf
Flavour profile - sweet grape, mandarin & caramel
Meters Above Sea Level (masl) - 1450 -1500
Processing methods - natural & sugar cane EA
We are really excited to offer a new decaf to our customers. Since investing in a 1kg roaster we have been wanting to offer super small batch, roast-to-order coffees. We certainly weren't expecting that a decaf would be our first limited edition offering but when we tasted this coffee we were blown away.
This coffee is grown by Jairo Arcila, a third-generation coffee farmer from Quindio, Colombia. After early success in coffee farming, allowing Jairo to expand his farm and create jobs in his community, his two sons went on to start Cofinet, a coffee export business. Their insights into this side of the speciality coffee industry have allowed Jairo to continuously improve his crops and react to what coffee drinkers world-wide are looking for.
This is an extra special decaf. Aiming to improve on flavour, the coffee cherries are pulped then sundried on raised beds to ferment. This process is very carefully controlled to ensure the right amount of moisture.
Decafination is achieved using ethyl acetate. This is a by-product of sugar cane production, often grown in the same region as coffee, which is used to draw the caffeine out of beans. It has the added benefit of adding sweetness to the flavour profile without masking the complexities of the pre-decafinated coffee.
This coffee will be roast to order on our 1kg Allio Bullet.
Baristocracy Coffee
LIMITED EDITION NATURAL DECAF – COLOMBIA
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Decaf - Colombia
Flavour profiles-
MASL-
Usual processing methods - Ethyl Acetate
Find too much caffeine difficult to deal with or just trying to cut down? This decaf Colombian delivers on flavour, no FOMO when you’re sipping your latte, just minimal caffeine.
Decafination is a process that the speciality coffee industry is constantly working to improve. It’s water intensive and often done in one of only a couple of processing plants in the world. This decaf is different! This coffee is decaffeinated in Colombia so food miles are lower. There are various ways to decaffeinate coffee, this one uses Ethyl Acetate (EA). EA is a naturally occurring byproduct of coffee and, primarily, sugarcane production. The green coffee is immersed in an EA-water solution, the caffeine molecule attaches to the EA and is then washed away.
While this process is far from perfect, it results in a delicious coffee that doesn’t taste like a poorer substitute for the real thing. This coffee is grown by smallholder farmers in the Huila region of Colombia before being collected for decaffination.
Decaffeinating coffee is not a sustainable process. There isn’t a way around that at the moment, although improving decaffeination is a major focus of the coffee industry. One of the biggest issues is that many coffees are taken from their country of origin to be decaffeinated before sale, adding more food miles to the end product. Another is the amount of water required in many mainstream decaffeination processes plus the use, in some cases, of unpleasant chemicals to separate and remove the caffeine molecule.
If you can’t drink regular coffee but are concerned about the sustainability of decaf then consider making your own cold brew. Caffeine needs either time or heat to be fully activated so a short cold brew can result in a much lower level of caffeine. Check out our recipes here, the syrupy version over ice cream is divine!
Baristocracy Coffee
DECAF – COLOMBIA
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