Colombia, La Serranía Decaf
At Sow Coffee Project, we understand and respect that you want decaffeinated coffee that doesn’t compromise on flavour or quality. This special La Serranía Decaf comprises Castillo, Caturra and Colombia varietals that were chosen specifically for quality and cup profile.
‘La Serranía’ - translating from CS as ‘the mountain range’ - references the location it is grown: along a set of mountains within the central cordillera of the Andes. This decaf represents the work of more than 50 individual producers who are committed to excellence.
The coffee was carefully handsorted, and then processed individually at each farm with particular attention to drying, ensuring consistency, uniformity and clarity. It was then decaffeinated using the natural sugarcane EA process at the Descafecol plant in Manizales.
In the cup, expect notes of red apple, plum and butterscotch with luxurious dark chocolate. So delicious, you’d never guess it was decaf!
What is Natural EA Decaffeination?
The Natural EA Decaffeination process uses naturally derived (100% from sugarcane) ethyl acetate (EA) as a solvent to extract the caffeine from the coffee. EA is naturally present in coffee in small amounts, along with many other fruits.
The coffee is first steamed to remove the silverskin, then moistened to open its pores, preparing it for the next stage. The coffee is then submerged in a solution of the sugarcane EA dissolved in mountain water. This soaking process allows the EA to remove all of the caffeine present in the coffee. Following this, the beans are steamed a second time, which removes any residual EA, and then the beans are dried again to the desired moisture levels.
The beauty of the Natural EA process is that it helps to preserve most of the original flavours of the coffee, while also adding some additional fruit characteristics and complexity.
Carefully sourced and roasted by Sow Coffee Project in Port Melbourne, Australia.
