Colombia Risaralda Excelso EA Decaf - Green - Bodhi Leaf Coffee Traders

Colombia Risaralda Excelso EA Decaf - Green


Country: Colombia
Region: Risaralda
Varietal: Colombia, Castillo, Caturra
Process: Washed
Altitude: 1,200 - 1,900 MASL
Cupping Notes: Molasses, Dark Chocolate, Red Apple
Recommended Roast:City to Full City
Good For:Pour Over, Auto Drip, Espresso, Blends

Description: Risaralda Department is in central Colombia, in the coffee growing region known as Eje Cafetero. A smaller region between the Central and Western mountain ranges, it is convenient to both the Bonaventura port on the Pacific and the large cities of Bogota and Medellin. The coffee is grown between 1,200 and 1,900 meters above sea level in sandy and clay soil. They grow a mix of mostly Castillo and Caturra varieties. Depending on the topography and other conditions, the coffee is thoroughly washed and dried on patios or raised beds before being hulled for export.

This coffee is an Ethyl Acetate (EA) Decaf. Ethyl Acetate is a naturally occurring sugar found in many fruits and is a byproduct of fermented sugar. It is a solvent that bonds with and removes caffeine from green coffee. Through steaming and low pressure, the EA bonds with the caffeine molecules over eight hours before having one last steam to remove any trace of the EA. This process is very good at maintaining the coffee inherent flavors, with Dark Chocolate, Molasses, and Red Apple.

Customer Reviews

Based on 3 reviews
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R
Robert Wijnbelt
One of the better decafs for home roasters

I've been very happy with this decaf. It roasts very nicely and I am able to get to a good full city/plus roast with a matching color profile. Decafs are always darker to get to the same level, but this one behaves nicely. The flavor is also a good match with some of my other south American caffeinated beans. I usually mix my own half-caff.

M
M.D.
Great decaf!

This is my favorite decaf green bean. Definitely caramel highlights, nutty and a pleasing after taste with vacuum Brew. Does good for espresso if you don't take it past full city. I hit the beans with 440°F until first crack then drop it to 420°F for the dark roast. For pour over and vacuum I don't take it past 417.

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Abram Peele
Great cup of decaf

Wouldn't know it was decaf without reading label.


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