For our decaf option, we do not compromise on quality. This fresh crop of decaf is a single variety lot from a single estate in Tolima, Colombia and has been processed locally to the farm. The coffee was decaffeinated at the Descafecol plant in Manizales, Colombia. This minimises unnecessary carbon footprint and also retains value in the local economy. 

Finca El Vergel, where this lot of Caturra was grown, is run by second-generation coffee farmers Shady and Elias Bayer. Together with their mum, they started implementing experimental methods of coffee processing and fermentation. Today, they are renowned for their innovation and currently conduct extensive research on bacteria and yeasts to control fermentation. They have combined decades of knowledge and experience to grow this high-quality coffee which, although decaffeinated, has retained plenty of its original character. 

This coffee has been decaffeinated using the gentle, chemical-free Ethyl Acetate (EA) method. EA is an organic compound derived naturally as a byproduct from the fermentation of sugarcane. In this process, the coffee is first submitted to water and steam; this increases its moisture content and porosity, facilitating the extraction of caffeine. The beans are then washed in a solution of spring water and EA. As the caffeine binds to the EA molecules, the liquid in the tank is continually drained and refreshed with a fresh solution until sufficient caffeine has been extracted. The beans are then steamed again to remove residual traces of EA. After this, the coffee is anaerobically processed for 36 hours before being sundried on African beds. 

The end result is a coffee packed full of its original aroma and flavour, with a rich body, sweetness of chocolate pretzels and nutty undertones. This roast profile tastes best when brewed with Espresso or Moka pot brewing methods.

Producer: Elias Bayter

Origin:  Tolima, Colombia

Altitude: 1500-1600 masl

Varietal: Caturra

Processing: Sugar Cane Decaf

Brew: Espresso / French Press