Decaf Urcunina

A delicious cup of decaf coffee is a beautiful thing. This special lot was harvested by the Urcunina group in Nariño, Colombia, and decaffeinated at Colombia’s only decaffeination plant, using a sugarcane derivative called ethyl acetate to extract the caffeine. The result is one of the sweetest and most complex cups of decaf we've tasted, with notes of maple syrup, green grape, and a silky body. 

Pronunciation: DEE-caf ur-coo-NEE-nuh

Decaf Urcunina, sourced by Counter Culture Coffee, represents a focused selection from the Urcunina group in the Colombia · Nariño region. This lot utilizes the sugarcane ethyl acetate process, a method often favored for its ability to preserve the inherent characteristics of the bean while removing caffeine. As detailed in our processing methods explainer, this technique relies on a naturally occurring solvent derived from sugar fermentation, which is particularly effective at maintaining the integrity of high-quality lots.

In the cup, this coffee presents a profile defined by maple syrup and green grape. When evaluating such specific flavor profiles, referencing a flavor wheel can be a helpful tool for identifying the nuances between sweetness and acidity. While decaffeinated coffees are sometimes overlooked, this offering highlights the potential for clarity and sweetness when careful processing is applied to regional staples from Nariño.