One of the greatest things about our decaf coffee is that it scores very highly and has a similar cup profile to the coffee we blend with. It’s from a region in Colombia called Popayán, in Huila, the same region where one of the beans in our Seasonal blend originates.
The coffee is sent to Descafecol, in Manisaris, Colombia to be decaffeinated. They use the Ethyl Acetate (which is a byproduct of sugarcane) process, where the beans are steamed for half an hour to open the pores. Once the beans are receptive to a solvent, they are repeatedly rinsed with ethyl acetate for about 10 hours to remove the caffeine. It loses very little of it’s characteristics or flavour during the process and it ends up being a really high quality decaf coffee.
The Ethyl Acetate Process is superior to the more commonly known Swiss Water Process, as the flavour is retained much more, and it’s also a lot more sustainable. During the Swiss Water Process, the coffee has to travel from origin, all the way to a plant in Canada where it’s decaffeinated, then be transported back to origin before it gets shipped out again. So it goes through a lot of food miles.
Secondly, the money and the industry remain in the origin country, which helps to employ locals. The process is quite innovative and actually uses a byproduct from an existing industry. It’s also awesome that it’s a highly scoring coffee, with a very similar cup profile to the coffee that we blend with.