*Packaging may vary
Decaf Colombian - Unroasted Coffee Beans
This decaffeinated Colombian coffee has excellent body and well-rounded flavor when roasted to our recommended roast of medium to dark. This bean takes heat well for a decaf coffee and will produce a bold cup with hints of chocolate and walnut when taken to a medium roast or darker.Â
Short on caffeine but long on flavor, Sugarcane* decaffeinated coffees (also known as EA Decaf or Natural Decaf) have a subtle sweet aroma thanks to the decaffeination process.Â
Fully caffeinated green coffee is steamed to remove the silver skin (the natural coating on coffee beans) and open the pores of the bean before it’s bathed in a fermented sugarcane compound called ethyl acetate that binds to and removes caffeine until the beans reach 97% decaffeination. After which, they’re dried and shipped to us. The ethyl acetate produced in the sugarcane process can also be found in pastries, fruit, and wine.
Our unroasted, green coffee bean selections are intended for home or commercial roasting. Do not attempt to grind, brew, or consume green coffee. Green coffee that has been roasted is not returnable.
*Sugarcane decaffeinated coffee does not contain sugar
It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.
Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.
A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.
Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.
There’s no doubt that the coffee beans of Colombia are synonymous with the traditional flavor of coffee. Most cafés keep Colombian brewing day and night. Roasters love its versatility, and it blends with other coffees exceptionally well! People tend to think it’s the coffee that tastes most like how one might expect...
