Region: Jerico, Antioquia
Varietal: Dos Mil, Caturra & Castillo
Altitude: 1750-2000 M
Certification: Direct Trade
Cupping Notes:Cream, Honey, Milk Chocolate, Vanilla
Description:The best decaf starts with the best coffee! Beginning with a blend of multiple farms around the small town of Jerico in Antioquia, the coffee is put through a unique process to remove nearly all the caffeine while maintaining excellent flavor and complexity.
Firstly, sugarcane is fermented and converted to EA (Ethyl Acetate), which is a naturally occurring compound and solvent that derives from the fermentation of the sugarcane.
When the coffee first arrives at the Decaf plant it is placed in big silos that give off a light steam. This is to open the pores of the beans to allow for easy extraction of the caffeine. It's also to remove the silver skin from the bean which can hinder the decaf process.
The green beans are then submerged into a tank filled with water and EA to begin the Decaf process. The EA naturally bonds with the compounds of the coffee, allowing for the decaffeination to occur.
The process takes about 24 hours and removes about 98-99% of the caffeine. The extracted caffeine is sold to energy drink companies or soda companies. The silver skin from the green bean that was removed is also used and sold as a fertilizer...a darn good fertilizer, too!