Colombia - Pijao Quindio - Espresso (Decaf)

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Great decaffeinated coffees are hard to find.  So when we cup a good one, we get pretty excited.  Decaf's used to be bland, watery, lack viscosity and taste like old liquorice. Not any more.

This washed Colombian coffee is a fantastic find, offering not just great body, but also a good level of complexity in the cup.

Pijao Quindio offers a lovely vanilla and milk chocolate mouthfeel with a gentle sweet citrus acidity to give it a nice level of brightness.

  • Farms: Lopez Family Farms & Neighbourhood (10)
  • Region: Pijao Quindio
  • Varietal: Caturra, Castillo
  • Process: Washed, sun and machine-dried, E.A decaffeinated
  • MASL: 1600-1800
  • Weight: 250g
Roasted within 4 days of purchase, with a shelf life of 4 weeks (optimum serving point of 10-36 days).
Buy up to 4 bags of retail coffee and shipping will be fixed at £3.50.
Background info:
Colombia is one of the main exporters of decaffeinated coffee in the world. Groups of suitable lots are sourced by our importer prior to being processed as decaffeinated under the banner of 'Origin Select Decaf'. Sugar Cane E.A. processing (aka "The Natural Decaffeination Method") starts by fermenting molasses derived from sugar cane to create ethanol (which you'd find in alcoholic beverages). This alcohol is then mixed with acetic acid, which you'd find in vinegar, to create the compound ethyl acetate. In Colombia, where a lot of sugar cane is grown, it makes sense to use this naturally occurring solvent to complement their thriving coffee growing/processing industry. E.A. may sound scary, but you find it in wine, beer, fruit, vegetables, and other food and beverage.

First, the coffee is steamed to open up its pores. Next, the E.A. is applied via water, which dissolves the caffeine in the green seeds. Then, the caffeine is separated and filtered from the tank. Finally, the now-decaffeinated seeds are steamed again to remove any residual E.A. before being dried and shipped. This method avoids excessive heat or pressure, which can radically disrupt a green seed's cellular structure.

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