Risaralda

Cherry cola & delicate peach, smooth texture with a creamy finish.

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Risaralda decaf runs through Descafecol, a state of the art decaffeination facility in the Andean region that has a rich source of natural water runoff from Nevado del Ruiz volcano. An organic compound found in sugar cane called Ethyl Acetate is used to extract caffeine using a soaking or "caffeine stripping" process.

A ripe banana contains about 20 times more Ethyl Acetate than decaffeinated coffee using this process. It is also worthwhile mentioning that due to the volatility of Ethyl Acetate, any residual compound evaporates at just 70 degrees. As coffee is roasted to degrees up to and above 200 degrees all remaining traces of Ethyl Acetate are completely gone.

The process removes 97% of caffeine maintaining excellent natural flavour characteristics similar to the fully caffeinated variant. Expect cherry cola and delicate peach, a smooth texture, with a creamy finish.

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Suggested Recipe

In: 21.5g
Out: 44g
Time: 28sec
Temp: 94.5°C
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Sourced from the Risaralda region of Colombia, this offering from Five Senses showcases the unique profile achievable through the Ethyl Acetate decaffeination process. While many decaffeination techniques focus solely on removing caffeine, the Ethyl Acetate method is often utilized to preserve the inherent characteristics of the bean, frequently resulting in a balanced, sweet cup. In this specific lot, the roaster highlights notes of cherry, cola, peach, and a creamy mouthfeel.

Understanding how different processing methods influence the final cup is essential for any enthusiast looking to refine their palate. Whether you are exploring the nuances of decaffeinated beans or comparing regional profiles, referencing a flavor wheel can help you identify and articulate the complex layers found in your brew. This Risaralda selection serves as a compelling example of how careful processing can maintain vibrant, fruit-forward qualities in the cup.