A balanced and sweet decaf with notes of fruit crumble and vanilla.
| Fragrance: | Syrupy, red berry, lime, apricot |
|---|---|
| Aroma: | Red apple, vanilla, fruit crumble |
| Acidity: | Tannic, fruity, lively |
| Flavor/Nuances: | Violet candy, floral, black tea, mineral, kiwi fruit, apple butter, fruit leather, graham cracker |
| Sweetness: | Brown sugar, green apple |
| Body/Mouthfeel: | Buttery, medium weight |
| Finish/Aftertaste: | Medium, clean |
$5.33 / lb
| Origin: | Colombia |
|---|---|
| Region: | Huila |
| Farm: | Various smallholder farmers |
| Variety: | Castillo, Colombia, Caturra |
| Process Method: | E.A. (ethyl acetate) Decaf |
| Altitude: | 1200–2100 masl |
| RoastPath ID: | CI170-A02-1904 |
At Cafe Imports the Colombian E.A. (ethyl acetate) decaf offerings are special in more ways than one: First, they’re cupped specifically for their quality and sourced by single-origin, either region or farm. They call them Decaf De Caña because they’re custom decaffeinated in Colombia, using a special, natural process that utilizes a solvent of ethyl acetate, which can be derived from fermented sugar. Cafe Imports staff has personally visited the decaffeination plant several times, and are impressed by the process as well as the quality in the cup!
The process works by soaking green coffee in a solution of E.A., which bonds to the salts of chlorogenic acid in the coffee and allows for the removal of caffeine. The coffee is removed from the solvent and steamed at low pressure to remove the E.A. compounds, and the finished product retains its flavor integrity but contains almost no caffeine at all. (The beans will contain a maximum of 0.01–0.03% caffeine.)
Roast profile recorded on an MCR-2 Digital
| 0:00 | 425° | Charge |
| 1:53 | Turning Point | |
| 5:32 | Green > Yellow | |
| 8:56 | First Crack | |
| 11:31 | 403° | Drop |
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