Colombian-Decaf de Caña-Huila - Medium/Dark Roast
Country: Colombia - Region: Huila - Process: E.A. Decaffeinated
Varieties: Colombia, Castillo and Caturra - Altitude: 1400-2000masl
Medium Dark Roast - Milk Chocolate, Toffee and Zest of Orange
About Colombian Decaf de Caña, Huila
This exceptional coffee from Huila in southwestern Colombia, is nestled between the Central and Eastern ranges of the Andes. The variation in altitude results in Huila being one of the country's most complex regions for coffee production. The terrain, climate, and harvest cycles all contribute to the quality of coffee produced here, and while Huila accounts for nearly 20% of the country's production, 80% of coffee producers operate on less than three hectares.
Naturally derived from fermented sugar cane, Ethyl acetate (E.A.) decaffeination is a natural process that maintains the integrity of green-coffee flavour.
Ethyl acetate occurs naturally in many fruits, which is why this method is often referred to as natural decaffeination.
This method requires a thorough steaming of the beans until they swell. An ethyl acetate aqueous solution is used to wash the swollen beans repeatedly. The sugar solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine. The coffee is then removed from its bath and steamed at low pressure to ensure no traces of the solution are left, and the finished product is almost entirely free of any but the most trivial (0.3%) caffeine content.
We hope you will agree that the combination of small farm producers, a unique terrain and climate along with an innovative decaffeination process results in a quality coffee and an exceptional cup
