This decaf coffee is like a statement for the remaining quality and taste notes after a decaffeination process. Same tasty Colombian coffee, which you can now enjoy at any time of the day, or in case having a caffeine intolerance.
Why decaf not caffeine free? The EU regulations set the maximum caffeine content at 0.1% after any decaffeination process, which means that some traces of caffeine might still be left. Hence we prefer to be honest with you and to call it decaffeinated or simply - decaf.
Cadefihuila is the oldest coffee cooperation in Colombia, consisting of seven coffee farms. Their coffees have earned the prestigious Cup of Excellence award several times.
This Cadefihuila coffee has been decaffeinated on site by using Colombian sugarcane ethyl acetate (E.A.) method - a natural process that avoids excessive heat or pressure maintaining the stunning cohesion of the green coffee bean flavour, therefore all the smooth, velvety characteristics of this mild coffee remain fully present. Using this direct-solvent based process means, that first the beans are gently steamed to open their pores, and then they are rinsed in ethyl acetate (a mix of vinegar and a natural extract distilled from sugar cane) repeatedly to remove the caffeine. Next, the beans are dried but not completely as 10-12% humidity remains, and then the open bean is sealed with natural wax that in no way affects the flavour, fragrance or aroma of the coffee.