the nihilist decaf
Risaralda Department is in the central part of Colombia, in the coffee growing region known as Eje Cafetero. A smaller region situated between both the Central and Western mountain ranges, it is convenient to both the Bonaventura port on the Pacific and the large cities of Bogota and Medellin.
The coffee is grown between 1,200 and 1,900 meters above sea level in sandy and clay soil. They grow a mix of castillo and caturra varieties, and the coffee is fully washed and dried either on patios or on raised beds, depending on the topography and other conditions.
This coffee is an Ethyl Acetate (EA) Decaf. Ethyl Acetate is a naturally occurring sugar found in many fruits and is a byproduct of fermented sugar. It is used as a solvent to bond with and remove caffeine from green coffee. Through a process of steaming and low pressure, the EA bonds with the caffeine molecules over the course of eight hours before having one last steam to remove any trace of the EA. We have found this process to do a very good job of maintaining the coffee flavor, with a bright and complex acidity, tropical fruits, and a clean sweet finish.
Origin: colombia - risaralda department
- Process: ea processing decaffeinating
- Species: 100% arabica
- Roast level; medium plus
- Cup profile: passion fruit + jasmine + cola
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The risaralda department is in the central part of colombia, and in the coffee growing region of eje cafetero.
EA process or sugarcane method of decaf is a naturally occurring sugar found in many fruits, and is a byproduct of fermentation. and in decaffeination, the EA, through low pressure steaming, bonds with caffeine molecules over an eight hour period, thus releasing caffeine without compromising the green bean’s integrity.
Roasting decaf in small batches is our labor of love.