Colombia, Decaf - Sugarcane EA

FARM: Selected Small Farmholders REGION: Huila ALTITUDE : 1700–1800 masl VARIETAL : Castillo, Caturra, Colombia PROCESS : Washed, EA Decaffeinated FLAVOUR NOTES : Honey, Cherry, Toffee

Grown by multiple smallholder producers, this Castillo, Caturra, Colombia EA decaffeinated coffee is processed at source in Colombia. The coffee is fully traceable, working with smallholders to select the best lots for decaffeination. The Sugarcane EA process, also known as naturally decaffeinated, starts by fermenting molasses derived from sugarcane to create ethanol. This alcohol is then mixed with acetic acid to create the compound ethyl acetate.

In Colombia, where sugarcane is readily available, it makes great economic sense to use this plentiful resource to complement the coffee industry. EA is also found in wine, beer, fruit, vegetables and other food and beverages. Processing the coffee for decaffeination at source also reduces its carbon footprint, as the coffee doesn't need to travel to another country to be processed before being routed to the country it is roasted in – another great reason we work exclusively with this process.

The Sugarcane EA process avoids excessive heat or pressure, which can radically disrupt a green bean's cellular structure, moisture levels are maintained which all contribute to a full flavoured bean. Once roasted, our decaf is a lovely rounded coffee with notes of honey, cherry and toffee.

Suggested espresso recipe: Weight in - 18g - 19g Weight out - 36-42g Ratio - 1:2 Extraction time - 28-36 seconds

Sourced from small farmholders in the Huila region of Colombia, this lot features the Castillo varietal grown at 1700-1800 masl. Processed using the sugarcane ethyl acetate (EA) method, this coffee undergoes a natural solvent extraction process to remove caffeine while preserving the bean's structural integrity. You can learn more about the nuances of these processing methods to understand how they influence the final cup profile.

Roasted by Hundred House Coffee, this selection highlights the potential for sweetness in decaffeinated offerings, presenting distinct notes of honey, cherry, and toffee. While decaffeination can sometimes mute delicate aromatics, high-quality EA processing is often utilized to maintain a clean, balanced cup. To better identify these specific characteristics, you may find it helpful to reference the flavor wheel when evaluating the interplay between the Castillo varietal’s inherent traits and the gentle impact of the decaffeination process.