The beginning of the year is traditionally the time when we detox from an indulgent festive period. Nowadays there's Veganuary, Dry January and Sugar Free February, to name but a few. But what about caffeine? If you've decided to take a break from caffeine this January, then we've got you covered with our incredible decaf coffee. Newsflash!! Just because it's decaf, doesn't mean it has to taste bad. We put the same amount effort into sourcing our decaf as we do any of our incredible single origin coffees. Read on to find out more.
Our current decaf offering is sourced from the Huila region of Colombia and is made up of lots from various smallholder farmers. When selecting the coffee for decaffeination, the coffees are initially cupped to grade their quality, before undergoing the Ethyl Acetate (E.A) decaffeination process.
Understanding the E.A. Process
Known locally as Decaf De Caña, the E.A. process utilises the solvent Ethyl Acetate, which can often be found as a by-product of the sugar cane industry. The process involves soaking the green coffee in a solution of Ethyl Acetate, which bonds to the salts of chlorogenic acid in the coffee and allows for the removal of caffeine. Once removed from the solution, the coffee is steamed at low pressure to remove the E.A. compounds, with the finished product retaining its flavour integrity, whilst containing almost no caffeine at all.
How does it taste?
When all is said and done, what really matters is the taste. We're glad to say that the days of decaf that tastes of chemicals are well and truly behind us. In fact, for the most part, it's incredibly difficult to pick out our decaf when tasted alongside our other single origin coffees, that's how good it is.
This coffee works great as both a filter or an espresso. In the cup, you can expect to taste Chocolate Orange, malt & prune.
Ready to give it a go? Get yourself a bag.
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