Colombia Valle Del Cauca Decaf

Origin: Valle Del Cauca

Processing: Washed & EA Decaf

Varietal: Caturra & Castillo

Altitude: 1750m

Our Colombia Valle Del Cauca Decaf was created for people who want genuinely good coffee without the caffeine. For most brands, decaf is often treated as an afterthought, which is why most decaf coffees lack flavor and are not palatable. At Lightwave, we start with a high-quality single-origin Colombian coffee and use the Sugarcane EA process to preserve as much of its natural flavor and character as possible. The result is a smooth, low-acidity decaf that still tastes like the coffee we wanted to roast in the first place.

If you’re looking for what our customers call “the best decaf coffee I’ve ever had”, we suggest picking up a bag. It’s an easy everyday cup and a great option for anyone who loves a good coffee but wants to cut back on caffeine.

Our team recommends drip, pour-over, espresso, or French press. It’s a versatile coffee that works well across a variety of brewing methods.

What Makes This Decaf Different?

For us, good decaf starts with the coffee itself. This is a high-quality single-origin coffee from Valle del Cauca, Colombia, rather than a blend of lower-grade coffees selected simply because they are going to be decaffeinated.

The decaffeination process matters, but so does what goes into it. Starting with better coffee gives us more flavor and character to preserve through roasting and brewing.

Sugarcane EA Decaf Process

This coffee is decaffeinated using the Sugarcane EA process. EA stands for ethyl acetate, a compound produced by combining sugarcane-derived ethanol with acetic acid.

During the process, the coffee beans are steamed to open their pores and then exposed to the EA solution, allowing caffeine to be removed while preserving the coffee’s natural flavor characteristics. The process removes up to 97% of the caffeine.

Single-Origin Colombian Coffee

This coffee comes from smallholder producers in Valle del Cauca, Colombia. It includes Caturra and Castillo varieties grown at approximately 1,750 meters above sea level.

The coffee is washed before undergoing the Sugarcane EA decaffeination process. Harvest typically takes place from September through December.

Decaf Without the Afterthought

Decaf drinkers shouldn’t have to settle for lesser coffee. We selected this coffee because the quality of the bean and the Sugarcane EA process allow us to roast a decaf that still has the natural attributes we want from a specialty coffee.

Whether you drink decaf all day or just want an afternoon or evening cup with less caffeine, this is meant to be coffee you choose because it tastes good, not simply because it’s decaf.

Please note: Tasting notes vary by harvest and roast batch. The “Tasting Notes” listed above the roast and acidity scales reflect our team’s assessment of the current batch, based on our tasting and experience. Your cup may taste a little different depending on your brewing method, grind, water, and freshness.

Sourced from the Valle Del Cauca region of Colombia, this offering from Lightwave Coffee highlights the potential of decaffeinated lots when handled with precision. The coffee is a blend of Caturra and Castillo varietals, grown at an elevation of 1750 masl. To remove the caffeine while preserving the integrity of the bean, the producers utilized the Ethyl Acetate (EA) process, a method often favored for its ability to maintain the inherent sweetness of the coffee.

Understanding the processing methods behind decaffeination is essential for appreciating how these coffees can mirror their caffeinated counterparts in the cup. While washed coffees are typically celebrated for their clean, bright acidity, the EA process provides a gentle alternative that avoids the harshness sometimes associated with other decaffeination techniques. As you explore the nuances of this lot, consider referencing the flavor wheel to better identify the specific characteristics developed by this unique combination of origin and processing.