HEIGHT: 1.700 m.a.s.l
VARIETY: Castillo, Caturra, Colombia
PROCESS: Decaffeinated by sugar cane ethyl acetate
Cinnamon, spices, vanilla, apricot, medium buttery body.
Decaffeinated coffees are increasingly breaking through, and in fact, consumption of specialty decaffeinated coffee has skyrocketed today.
This coffee has been treated in the beneficio of Descafecol where it has followed a process to eliminate 97% of caffeine with fresh water and ethyl acetate, which is extracted from sugar cane naturally. To get an idea, a ripe banana has 20 times more ethyl acetate than this decaffeinated coffee and the residues are minimal.
During the process, the beans are steamed at a low temperature and the beans are moistened in hot water to start the hydrolysis of the caffeine.
After washing the beans in ethyl acetate in the extraction machines several times, it is possible to eliminate almost 100% of the caffeine. The coffee is then washed with fresh water to remove any traces of ethyl acetate, and allowed to dry in vacuum drums.
With this process we get a decaffeinated coffee with very marked notes of spices and cinnamon.
For its preparation we will recommend both espresso and as a latte.