Magdalena, Colombia DECAF - Espresso Roast

  • Product Info

    Tasting Notesnotes of blueberry, raisin and cacao nibs with a syrupy body

    About the coffee

    Process: sugar cane decaffeination
    Altitude: 1000–1100 masl

    This sugar cane decaf is sourced from Cedro Alto Coffee, a group of small coffee farmers leveraging the sharing ecomomy to export their microlots. They are focused on cup quality, environmental and economic sustainability, and transparency in the supply chain. They achieve these by working vertically from farm to roastery, as a collective organization in order to incentivise sustainable production of high-quality microlot coffee, achieve prices for farmers that improve their families' quality of life, and add value to roasters though transparency and direct relations.

    For this coffee they've used a natural decaffeination process which combines high mountain spring water and Ethyl Acetate (EA) of natural origin. This natural EA, obtained from sugar cane, together with spring water, are the only elements used in the process. This water-EA process allows for the gentle extraction of caffeine from the beans, avoiding excessive heat or pressure, while maintaining their natural structure. The result: Colombian coffee with all its desirable characteristics, that is 99.9% caffeine-free.