Sans Decaf

If it didn't say on the label, you wouldn't know this was decaf — sweet yet well balanced and works perfectly with or without milk. Our Colombian decaf will satisfy your thirst for flavour, without having you jittering into the evening. 

Situated on the eastern slopes of the Cordillera Occidental, in the municipality of Risaralda is Santuario. With a strong history in coffee cultivation, Santuario has been declared UNESCO’s World Heritage Site for being an exceptional example of a cultural, sustainable, and productive landscape.

Bernardo Echeverry is part of the 3rd generation of a coffee-producing family. His grandparents initially bought a small farm in the 1950s and started a long-term family project. Like many others, the family went through years of solvency and years of crisis. But they understood from the very beginning that any successful farm had to focus on productivity, strict quality standards, and especially a rigorous cost-efficient structure.

As the coffee industry began to evolve, Bernardo saw the need to improve his farming techniques focusing on producing more high-quality coffee. Finca La Estrella is currently processing all the coffee cherries in a high-tech ecological mill that consumes significantly less water than the traditional system. Bernardo and his family have also witnessed how most young people leave the coffee fields in pursuit of city life. They believe it is important to share the knowledge with all producers so coffee is seen as a viable livelihood.

After fully washing the coffee, the caffeine is removed through a natural process. The coffee beans first undergo steaming at low pressure to remove the silver skins. This step prepares the coffee for the hydrolysis of caffeine, which is attached to the salts of the  chlorogenic acid within the coffee. The moistened coffee is washed several times with ethyl-acetate solvent (EA). In the case of sugar cane decaf, the ethyl acetate is naturally obtained from the fermentation of sugar cane grown in Colombia and not from a chemical synthesis. Once the caffeine is reduce to the desired level, the beans are cleaned to remove the remaining EA and dried. 

To remove the caffeine from the coffee, the beans go through sugarcane decaffeination. You can read more about the process here.

You can expect tasting notes of golden syrup, tangerine fizz, and almonds

Recommended brew methods: