Country: Colombia
Varietal: Castillo
Region: Quindio
Elevation: 1800 - 2000 MASL
Process: Natural
Tasting notes: Pineapple, red wine, molasses and cocoa powder
Decaffeination Method: Sugar Cane Process (EA)
Introducing our latest decaffeinated masterpiece, a superb Colombian coffee hailing from Santa Monica in the Quindio region.
We know that decaf drinkers are often overlooked in the world of coffee, so we wanted to offer something special. That’s why we’ve sourced an exceptional coffee—bursting with vibrant notes of pineapple, red wine, and molasses, all wrapped up in a rich, chocolatey body—so no one has to miss out on the best brews!
Colombia has become renowned for the innovative Sugar Cane Process (EA) used in decaffeination. This method, often performed right at the farm or nearby, significantly reduces the carbon footprint, making it eco-friendly and highly traceable.
During decaffeination, the bean undergoes unique structural changes, requiring a distinct approach in roasting to fully bring out the best flavours. You might notice our decaf coffee appears slightly darker than our other specialty offerings. Rest assured, this isn’t due to over-roasting. Instead, the decaffeination process naturally darkens the raw green bean, giving it a subtle "earthy" aroma and enhancing its inherent sweetness.
The Farm
We're proud to partner with Cofinet, our importing partner for this outstanding decaf. Cofinet has a long-standing commitment to building strong, long-term relationships with the growers in Quindío, and this coffee is a testament to that dedication.
This particular offering comes from Jairo Arcila, a third-generation coffee farmer from Quindío. Jairo began his journey in coffee as a mill manager, a role he held for 40 years before purchasing his first farm in 1987. Starting with Caturra, he expanded to five farms, creating employment opportunities for the local community and making a lasting economic impact.
Jairo and his wife, Luz Helena, (the farmer of our house Colombia by the same name) have dedicated their lives to coffee farming. Their sons, Carlos and Felipe, carry on the family’s passion and are the founders of Cofinet, our importing partner.
Sugar Cane Decaffeination Process
After processing, the coffee beans are steamed to open the bean pores, allowing points of contact all throughout the bean. The beans are subsequently rinsed for 10 hrs in Ethyl Acetate (E.A.), a natural compound derived from the fermentation of sugarcane.
The beans are steamed again after being rinsed to remove any E.A. and are then dried using hot air to reduce moisture below 12%.
This process removes 99.7% of the caffeine naturally, whilst enhancing the inherent sweetness of the beans, resulting in a decaf coffee that is both flavourful and satisfying.
