We're happy to have found this decaf. Good decaf is pretty hard to come by although this seems to be slowly changing as producers are realising that there is a market for high quality coffee, but without the caffeine.
in the cup, you can expect plenty of red fruit notes, along with praline and macademia nuts. The finish is sweet and luxurious, and reminds us of brown sugar. Suitable for all brewing methods, you'll love this one.
Origin: Monte Bonito, Cerro Bravo, Colombia
Processing: Sugar Cane Decaf
Roast degree: Medium (read more).
Suitable for: All Brew Methods (read more)
Q Score: 85.25 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Do you need a recipe? - we're not sure you do! (see what we're on about here). We're always happy to help if we can - just drop us a line using the message icon in the bottom right corner of this screen! We also have sample grind size packs available to help you get your grinder dialled in for all our recommended brew methods. You can order yours here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
On the road between Manizales and Honda sits the small town of Monte bonito that border the slopes of the Cerro Bravo and has a population of less than a thousand inhabitants. The town still holds onto the traditions of the campesinos and allows a view into the history of life as farmers in the high Andes of Colombia.
The town has a tumultuos history being heavily affected by the civil war and three times was taken over by the FARC in its past. Most of the coffee growers from this region, are very small with only between 1 - 3 hectares with 89 associates in this group. They are responsible for full management of the farm and will pick the coffee themselves only asking for help from their neighbours when needed.
During the harvest the coffee is picked, depulped and left to ferment for between 16 to 18 hours. Next day the coffee is then washed and is ready for drying. Some of them have ́ ́Eldas ̈ (on the roof of the house), some others ̈carros quindianos ́ ́ (drying beds with a rail system ) the rest have a parabolic tents for drying the coffee for between 10 -14 days depending on the climate.
After this the coffee will then be delivered to the Manizales Cooperative collection point in the town. Here it is assessed and separated according to quality where the producers receive extra payment for good quality. There is also an extra premium for producers who deliver the coffee to the Cooperartive below 11% moisture. From the collection point the coffee then travels to the cooperative warehouse in Manizales where it is stored.
The Sugar Cane Decaf Process
The coffee first undergoes steaming at low pressures to remove the silver skins before then being moistened with hot water to allow the beans to swell and soften. This then prepares the coffee for the hydrolysis of caffeine, which is attached to the salts of the chlorogenic acid within the coffee.
The extractors (naturally obtained from the fermentation of sugar cane and not from chemical synthesis) are then filled with moistened coffee which is washed several times with the natural ethyl acetate solvent, to reduce the caffeine down to the correct levels. Once this process is finished the coffee then must be cleaned of the remaining ethyl acetate by using a flow of low pressured saturated steam, before moving onto the final steps. From here the coffee is sent to vacuum drying drums where the water previously used to moisten the beans is removed and the coffee dried to between 10-12%.
The coffee is then cooled quickly to ambient temperature using fans before the final step of carnauba wax being applied to polish and provide the coffee with protection against environmental conditions and to help provide stability. From here, the coffee is the packed into 35kg bags ready for export.