Colombia Decaf - EA Process
Colombia Decaf - EA Process
Colombia Decaf - EA Process

Colombia Decaf - EA Process

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This coffee is decaffeinated using Ethyl Acetate (EA) derived from Colombian sugar cane a natural and local solution. The beans are steamed, then the EA gently bonds with and removes the caffeine molecules. This method avoids high heat and pressure, meticulously preserving the coffee's original sweetness and flavor integrity for a decaf that truly tastes like exceptional specialty coffee.
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  • Estimated Delivery:Mar 06 - Mar 10

Product description
Product Details
Brewing Guide

A remarkably sweet and clean decaf that breaks all the stereotypes. Processed naturally with sugar cane in Colombia's highlands, it delivers a cup full of comforting, dessert-like flavors, roasted to shine in any brewer. The EA decaffeination process preserves the bean's inherent sweetness, resulting in a cup characterized by dark chocolate and caramelized brown sugar, with a hint of stewed prune for depth and a smooth, creamy body.

Brewing Guidelines
For Espresso:

In: 18-20g

Out: 36-38g

Time: 28-30 seconds

Taste will be: A rich and syrupy shot, like dark chocolate truffle with a caramel swirl. Perfect for a luxurious latte.

For Manual Brew (Pour Over):

Coffee: 15g

Water: 225g at 90-92°C

Ratio: 1:15

Taste will be: Cleaner and brighter, revealing brown sugar sweetness, a touch of stone fruit, and a smooth, balanced finish.

Item No.

HR000026

Origin

Colombia

Region

Cauca

Altitude

1950 m

Roast

NA

Taste Notes

Cleaner and brighter, revealing brown sugar sweetness, a touch of stone fruit, and a smooth, balanced finish

Varietal

Castillo

Process

EA Decaffinated

Optimized for

Espresso & Filter

Coffee Beans Brewing Guide

How to Brew the Perfect Cup of Coffee Beans

For a truly exceptional cup, use high-quality beans and the right brewing method. Follow these steps for the best results:

1. Measure Your Coffee

For espresso, use 18-20g of coffee. For manual brewing (like pour-over), use 15g of coffee.

2. Choose Your Brew Method

If making espresso, use an espresso machine. For manual brewing, use a pour-over setup or any similar method.

3. Heat Your Water

For espresso, heat your water to the right pressure, and for manual brewing, bring water to 88°-92°C (190°-198°F).

4. Brew Your Coffee

For espresso, aim for a 36-38g yield with a 28-30 second extraction time. For manual brewing, use a 1:15 coffee-to-water ratio. Pour water gradually, allowing the coffee to bloom, then finish brewing.

5. Enjoy Your Coffee

Once brewed, take a moment to savor the aromas and flavors. Espresso will have a bright, syrupy finish with vibrant raspberry and strawberry notes. Manual brew will have floral notes with a tea-like body, red berries, and a honeyed sweetness.