Caldas Decaff - Colombia

This Caldas Decaffeinated has surprised us with its sweet and
balanced chocolate, caramel and banana.

It is a coffee with a well-integrated medium acidity and a very round body.

Very easy to drink with milk and also very interesting to enjoy as an espresso, delighting even the most demanding coffee drinkers.

ORIGIN

From the importer and distributor OPCE, we receive this decaffeinated coffee from the Caldas region. After multiple tests to correct the residual flavor and physical appearance of the raw material, an experimental batch was made with a specific threshing process for decaffeination, resulting in a cleaner and more pleasant coffee. The selection of raw materials was crucial, using higher-altitude coffees with higher acidity to offset the characteristic sweetness of decaffeinated coffee. During 2024, they decided to experiment and dry the coffee in mechanical silos after the decaffeination process, finding that this helps to better stabilize the coffee, extend its shelf life, and create a much more expressive cup.

DECAFFEINATION PROCESS

The decaffeination process uses high-mountain spring water and ethyl acetate extracted from sugarcane molasses. This is a selective solvent for caffeine, which is present naturally (in yellow fruits like bananas). It has two major drawbacks: it is highly flammable and has a characteristic sweetish odor. Its processing is therefore quite delicate, which impacts production costs and typically gives the coffee treated with this extraction mixture a different odor and slightly alters the flavor. This decaffeination process guarantees a minimum caffeine extraction of 97% and a residual solvent of a maximum of 20 ppm.

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