Colombia - Huila, EA Decaf
$4.92
| Cupping Score | 81 |
|
Fragrance/Aroma |
Orange creamsicle, buttery, toasted almond, marshmallow, hickory, banana, sweet pumpkin, dried cherry |
|
Acidity |
White grape, malic |
| Flavor/Nuances |
Caramel, green apple, milk chocolate, raisin, peanut, almond, mineral, white wine |
|
Sweetness |
Caramel-like, approachable |
|
Body/Mouthfeel |
Smooth, round, coating |
|
Finish/Aftertaste |
Pleasant |
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In Our Roastery
At Mill City Roasters, you'll never hear us recite the popular motto "Death before Decaf". We think decaf coffee is great. It gives us something to look forward to in the late afternoon or early evening. It's a delicious post-dinner treat. It opens the world of delicious coffee to folks who aren't able to consume caffeine. Decaf coffees processed in gentle methods, like Ethyl Acetate processing, make for a very tasty cup.
We love decaf coffees that maintain flavors of origin. That's exactly what EA decafs from Colombia do, they taste like beautiful coffees from Colombia.
In Your Lineup
EA decafs have a very consistent flavor profile year-round making them a great choice for drip and espresso brewing methods. When roasting, these coffees will visually appear darker than they actually are. A good visual cue for when to end the roast on coffees like this is when you start to see a little bit of a satin sheen on the seeds. Not oily.
If you have a single origin or a blend that you already roast to a medium level, that can be a good profile to use as a jumping-off point. Use an existing profile as a template for this decaf. Then cup the results.
Use our Profile
RoastPATH® profile recorded on an MCR-3D while roasting a2 kilogram batch.
| 0:00 | 425°F | Charge |
| 0:57 | Turning Point | |
| 4:31 | Green < Yellow | |
| 8:07 | First Crack | |
| 10:25 | 402°F | Drop |
Origin: Colombia
Region: Huila
Farm:
Variety: Castillo, Caturra, Colombia
Process Method: Washed, EA Decaf
Altitude: 1400-2000 masl
RoastPATH® ID: CI170-A02-2397
Located in southwestern Colombia, Huila is nestled in-between the Central and Eastern ranges of the Andes, with the middle area called the Magdalena Valley. The variation in elevation results in Huila being one of the country's most unique and complex regions of coffee production. Its terroir, climate, and harvest cycles all contribute to the quality of coffee produced here. The most impressive quality behind the coffees coming out of Huila lies in the people producing them. While Huila accounts for nearly 20% of the country's production, 80% of coffee producers operate on less than three hectares.
Ethyl acetate is an occurring ester (present in bananas and also as a by-product of fermented sugars) that is used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces, though E.A. is only harmful to humans in very high quantities (400 parts per million or more). The coffee is then dried and polished for export.