Region, city: Risaralda, Pereira Processing: Sugar cane decaf, washed Cultivar: Castillo Omni roast (suitable both for filter and espresso)
Ana Mustafá's progressive approach towards coffee growing in Pereira is noticeable in every single lot she grows.
Her decaf Castillo is no exception. It was decaffeinated with the sugar cane process, which is native to Colombia. Fermented molasses derived from sugar cane is used to make ethanol. Then mixed with acetic acid, it creates the solvent ethyl acelate. The coffee beans are soaked in water - that helps them to increase moisture and release caffeine from the structure.
Then the coffee undergoes the ethyl acelate wash and the caffeine gets dissolved.
After that, the coffee is washed in water again and then dried to the original moistrure.
Due to the exposure to fermented molasses, the coffee preserves that heavy sweetness all the way into the cup.
Considering the fact that decaffeination removes about 97% of caffeine, which is the alkaloid responsible for most of the coffee's bitterness, you can enjoy high brewing temperatures and longer brew times without getting bitter notes into the cup.
Delicious decaf coffee is still a bit rare, but this one was super exciting for us and we'll definitely purchase more next year. We hope you'll enjoy your late night brews with this exciting coffee from Ana.
