Decaf Wholesale

Decaf Monk is currently composed of a coffee from various smallholder farmers throughout Mexico.

Decaf Monk is as fresh and flavorful as our caffeinated coffees and pairs wonderfully with milk! The current iteration, featuring the EA Sugarcane processed lot from Colombia, is super sweet, juicy, and full bodied.  We taste: apple juice, cherry cola, nougat, vanilla, marshmallow, baking spice, brown sugar, caramel.

The Ethyl Acetate (EA) decaffeination process is performed by the local company, Descafecol SA, in the town of Manizales, Caldas. The ethyl acetate used by Descafecol is produced by sugarcane grown locally; in fact, it’s often planted at the base of the same mountains where coffee flourishes. Ethyl acetate and spring water are the only substances coffee comes into contact with during the decaffeination process. Ethyl acetate is a natural solvent that’s able to dissolve other substances; and thus, it gently extracts the caffeine from coffee seeds and avoids the use of excessive heat that could damage the structure of the seeds. The process begins with a pretreatment step of steaming beans at a low pressure to remove silver skins. Coffee is then moistened with hot water to soften the beans and catalyze the breakdown of caffeine, which is bonded to chlorogenic acid inside the coffee. Coffee then passes to an extractor, where the caffeine is removed by repeatedly washing with the natural solvent - ethyl acetate. After several passes in this stage, we’re left with a delicious coffee that’s just over 97% free of caffeine!

Sourced from the Manizales region of Caldas, Colombia, this decaffeinated offering from 1000 Faces Coffee utilizes the EA Sugarcane process to remove caffeine while preserving the bean's inherent character. Because the EA Sugarcane method relies on a naturally occurring solvent derived from fermented sugar, it is often favored for its ability to maintain a clean, sweet profile without the harshness sometimes associated with other decaffeination techniques.

In the cup, this selection presents a complex array of flavors ranging from crisp apple juice and cherry cola to indulgent notes of nougat, vanilla, and marshmallow. The finish is rounded out by warm baking spices, brown sugar, and caramel. When evaluating such a diverse profile, referencing a flavor wheel can be a helpful tool for identifying these nuanced sugar-browning and fruit-forward characteristics. As with many coffees from Colombia, the balance between acidity and sweetness remains a defining feature of the experience.