This coffee is naturally decaffeinated, using sugars found in bananas and sugar cane. Sugars are applied to the coffee in water, which strips the caffeine. It is then washed and dried. We also choose this method as the process takes place at origin in Colombia.
Pre-treatment - hot water is applied to the green beans, making them swell and soften, starting to strip the caffeine from the coffee beans.
Extraction - The coffee is then washed with EA to strip caffeine. This procedure has to be done several times until at least 97% of the caffeine is removed. Afterwards steam is applied to the beans to remove any traces of the EA.
Post-treatment - the coffee is dried to reduce humidity down to between 10% and 12%, then cooled quickly to ambient temperature and polished to protect against mould. Then it is ready to be packed!
- CHOCOLATE, MALT, MELLOW
- HULIA, COLOMBIA
- CASTILLO, CATURRA, COLOMBIA
- 1200 - 2000 MASL