Colombia - Side A - Decaf

Our Decaffeinated coffee refuses to compromise on flavor. These beans come from the lush, mountainous regions of Huila, Cauca, and Nariño in Colombia. These three regions, sitting at altitudes between 1300 to 1800 meters, are famous for their perfect coffee-growing conditions: mild temperatures between 15-25°C, abundant rainfall, and rich soil. Small-scale farmers hand-pick only the ripest cherries, which are then pulped the day after harvest. The coffee cherries are then fermented for 20 hours and washed 3 to 4 times, then dried slowly over 5-10 days using parabolic dryers.

Once dry, the coffee is steamed and soaked to prepare for caffeine removal. The caffeine is removed gently using a natural process with fresh spring water and Ethyl Acetate (a by-product of sugarcane, also found naturally in other foods and beverages). A minimum of 97% of the caffeine is removed, before the beans are steamed once more removing any residual Ethyl Acetate, and dried to a moisture level of 10-12%, ready for export. The decaffeination process takes as little as 48 hours to be completed. This means you get to enjoy the rich flavours of Dark Caramel, Raisins and Mandarin without losing any of that full-bodied coffee goodness. It’s smooth, flavourful, perfect for any time of day, and will suit all brewing methods.  

We’ve selected this coffee through Project Origin, an importer who shares our commitment to quality, economic sustainability and environmental sustainability. They ensure farmers are paid premium prices for their premium coffees and support community and farm based projects at origin

Please note 1kg refills are not available for delivery - we will contact you to arrange collection.