Decaf - Colombia

Colombia Cauca EA Decaf

Origin: Cauca Highlands, Colombia
Varietal: Red Bourbon | Altitude: 1,950 masl
Process: Ethyl Acetate Decaffeination (Sugar Cane-Based)
Roast: Omni 

CUP PROFILE: LUSH & COMFORTING

FLAVORS:

• Velvety Sweetness: Molten milk chocolate, caramel swirls

• Bright Nuances: Fresh lemongrass, brown sugar depth

• Mouthfeel: Creamy, rounded body with gentle acidity
  Decaf Distinction: EA process preserves origin character – no "flat" decaf stereotypes here.

THE INNOVATIVE DECAFFEINATION

Sugar Cane Alchemy:

1. Natural EA Extraction:

   • Ethyl acetate derived from fermented Colombian sugar cane.

   • Green beans steamed → EA gently dissolves caffeine (no high heat/pressure).

2. Flavor Guardianship:

   • Preserves terroir-driven sugars and oils.

   • Leaves chocolate-caramel core intact while adding cane-derived sweetness.

3. Result:
   Bright, clean cup unlike solvent-based decafs – a testament to Colombia’s dual coffee/cane heritage.

TERROIR: CAUCA’S HIGH-ALTITUDE MAGIC

• Volcanic Soils: Mineral-rich, promoting complex sugars in Bourbon beans.

• Climate: Stable 19–22°C days + high humidity → slow ripening for concentrated flavor.

• Altitude: 1,950m stresses cherries, intensifying chocolate/lemongrass notes.

HOME BREWER’S GUIDE

Omni-Roast Advantage :
Balances body for espresso and clarity for filter.

☕ ESPRESSO (19g dose):

• Yield: 38–40g (1:2 ratio) | Temp: 93°C

• Pure: Dark chocolate fondant → caramel ribbon → lemongrass lift.

• With Milk: Evolves into dulce de leche with brown sugar sparkle.

🚰 MANUAL BREW :

• Ratio: 1:16 (18g : 288g)

• Water Temp: 92°C (197°F) | Brew Time: 3:15 mins

• Result: Silky caramel body → lemongrass freshness → brown sugar finish.