These Castillo, Colombia & Caturra coffee beans have been selected from various smallholder farmers in the Huila region of Colombia. Grown on slopes between 1200-2000 metres above sea level, it reflects a good balance in the cup with elegant fruit and a complex body which is a great example of the quality coffee from this region.
This beautiful coffee undergoes a gentle decaffeination process with steam and ethyl acetate (a side product from the sugar and wine fermentation) to leave the high quality beans with a full flavour profile.
How does it work? The process works by soaking green coffee in a solution of E.A., which bonds to the salts of chlorogenic acid (of which caffeine is one) in the coffee and allows for the removal of caffeine. The coffee is removed from the solvent and steamed at low pressure to remove the E.A. compounds, and the finished product retains its flavor integrity but contains almost no caffeine at all. (The beans will contain a maximum of 0.01–0.03% caffeine.)