Decaf Delight

Decaf Delight - coffee without caffeine but still complex and with a good balance of aroma, body and acidity. This single origin from Colombia was decaffeinated locally using the "sugar cane" method that is common there. After a long search, this coffee convinced us because it has beautiful aromas of ripe fruit and a pleasant sweetness when prepared using a filter. As an espresso, it tastes deep and complex, with a rich body and a pleasant acidity.

Decaf Delight - The green coffee comes from Colombia, from the Huila region, which is located at an altitude of around 1500 - 2000m. Coffees from Colombia are known for being particularly complex and often have a combination of fruity and chocolatey aromas.

This is what's inside:

100% Colombia Huila

Producer: Smallholder Farms
cultivation altitude : 1800m
Variety : Caturra / Castillo
Process : washed

There are different methods of decaffeinating coffee. The process used for this coffee is called the "sugar cane" method, "cafe de caña", "EA method" or "natural decaffeination". These terms are used synonymously and describe one and the same process:

- First, the green coffee is exposed to steam for about 30 minutes so that the pores open and the caffeine can then be transported out through the cell structure.

- The green coffee is then placed in a solution containing Ethyl Acetate (EA). What sounds super chemical is actually a natural substance that is produced during the fermentation of sugar cane.

- EA dissolves the caffeine from the coffee bean and "bonds" with it. By "rinsing" the coffee several times with fresh water, the caffeine is removed from the bean.

- A final treatment with steam removes the last caffeine molecules as well as residues of EA from the green coffee, which then only needs to be dried.