Decaf El Indio • Sugarcane Process • Colombia
Decaf El Indio • Sugarcane Process • Colombia
What we're tasting: Cherries, Toffee
I always thought "death before decaf" but when I tasted this bean all animosity was lifted.
Origin: Colombia, Tolima
Produced by 175 smallholder farmers
Varietal: Castillo
Process: Sugarcane Decaf
Altitude: 2150
Roast level: Light/Medium
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About the coffee?
This coffee lot is made from 175 smallholder farmers in Tolima region of Colombia. It's gone through a decaffeination process known as EA - meaning no unnatural chemicals we used in the decaffeination of this coffee. With delicious smooth flavours including, milk chocolate, toffee and a subtle hint of amaretto. Makes a fantastic espresso but is delicious no matter your preferred brewing method.
About the process
Ethyl Acetate (EA) is a naturally occurring compound found in fruits like bananas and as a by-product of fermented sugars. It’s used to gently remove caffeine from green coffee.
- Preparation: The coffee is sorted and steamed at low pressure for 30 minutes to open its pores.
- Decaffeination: The coffee is soaked in a solution of water and E.A., which binds to the caffeine. This process repeats over eight hours until caffeine is no longer detected.
- Final Steps: The coffee is steamed again to remove any remaining E.A., then dried and polished for export.
Our E.A. Decaf uses naturally derived ethyl acetate, produced from fermented sugar cane and vinegar. The result? A clean, chemical-free decaf process with great flavour.
