Treacle, black cherry, toffee
COLOMBIA - (I CAN'T GET NO) CAFFEINATION
Colombia Decaf EA Suaza, Huila
Treacle, Black Cherry, Toffee
Decaf is often a bit of an afterthought, spoken of in hushed terms, as if it isn't really 'proper' coffee, or somehow it isn't good enough to get excited about. Decaf drinkers try and try and try to find great tasting coffees, and admittedly, most decaffeinated coffees aren't great.
This Colombian is so good however, we reckon you'll struggle to know it's a decaf. It's a mix of three varietals - Caturra, Colombia, and Castillo, and it's grown by 8 different farmers around the small town of Suaza, in the Huila region of Colombia;
- Marleni Sanches Jurado, Finca El Altico (1680 metres above sea level)
- Wilver Collazos, Finca El Altico 2 (1600 masl)
- Yilver Collazos, Finca El Altico (1650 masl)
- Israel Cortes Ossa, Finca La Esperanza (1700 masl)
- Miller Molina Corea, Finca Los Cedros (1750 masl)
- Orlando Molina Correa, Finca La Esmeralda (1800 masl)
- Pascual Silva, Finca Los Robles (1600 masl)
- Silvio Correa, Finca El Suspiro (1760 masl)
The Ethyl Acetate decaffeination method uses this natural by-product of fermented sugar cane to strip the soluble caffeine molecules from the green bean.
In espresso you'll find a real treacle sweetness, sticky and gooey, which combines wonderfully with milk. We also get black cherry, so imagine a really rich Black Forest gateau. As a filter, the fruitiness comes through, and the treacle is dialled down to a more toffee-caramel sweetness. Perfect for winter, and satisfaction guaranteed.