"Zen" Decaf Colombia Huila EA
Farm: Various
Municipality: Gigante
Region: Huila
Varietal: Colombia & Castillo
Process: Washed Decaf Ethyl Acetate
Altitude: 1700-1900 meters
Flavor notes -Dark roast: Dark Chocolate , Walnuts, Spices
Medium Roast: Orange zest , Nut butter, caramel
From our Importer: This particular lot was gathered from small family farms through the municipality (15 farms in total) and blended based on moisture & water activity as well as flavour profile at our exporter’s lab in Pitalito, Huila. The average farm size in this area is slightly larger than other areas of Colombia so picking is completed by labourers from other areas who travel and work at various farms in the area during harvest.
Decaffeinating coffee at origin offers significant environmental and societal benefits. By processing the beans locally, it reduces the need for long-distance transportation, lowering carbon emissions and the environmental impact of global shipping. This process also supports local economies, creating jobs in coffee-growing regions and adding value to raw coffee beans. Additionally, origin decaffeination often utilizes more sustainable methods, like EA, which are less harmful than traditional chemicals. This reduces pollution and improves the overall ecological footprint of coffee production, while ensuring farmers receive a fairer price for their product, ultimately fostering more sustainable and equitable coffee supply chains.
Ethyl acetate (E.A.) decaffeination is a natural process that maintains the integrity of green-coffee flavor.
Ethyl acetate occurs naturally in many fruits, which is why this method is often referred to as natural decaffeination.
This method requires a thorough steaming of the beans until they swell. An ethyl acetate aqueous solution is used to wash the swollen beans repeatedly.
Farm: Various
Municipality: Gigante
Region: Huila
Varietal: Colombia & Castillo
Process: Washed Decaf Ethyl Acetate
Altitude: 1700-1900 meters
Flavor notes -Dark roast: Dark Chocolate , Walnuts, Spices
Medium Roast: Orange zest , Nut butter, caramel
From our Importer: This particular lot was gathered from small family farms through the municipality (15 farms in total) and blended based on moisture & water activity as well as flavour profile at our exporter’s lab in Pitalito, Huila. The average farm size in this area is slightly larger than other areas of Colombia so picking is completed by labourers from other areas who travel and work at various farms in the area during harvest.
Decaffeinating coffee at origin offers significant environmental and societal benefits. By processing the beans locally, it reduces the need for long-distance transportation, lowering carbon emissions and the environmental impact of global shipping. This process also supports local economies, creating jobs in coffee-growing regions and adding value to raw coffee beans. Additionally, origin decaffeination often utilizes more sustainable methods, like EA, which are less harmful than traditional chemicals. This reduces pollution and improves the overall ecological footprint of coffee production, while ensuring farmers receive a fairer price for their product, ultimately fostering more sustainable and equitable coffee supply chains.
Ethyl acetate (E.A.) decaffeination is a natural process that maintains the integrity of green-coffee flavor.
Ethyl acetate occurs naturally in many fruits, which is why this method is often referred to as natural decaffeination.
This method requires a thorough steaming of the beans until they swell. An ethyl acetate aqueous solution is used to wash the swollen beans repeatedly.
Farm: Various
Municipality: Gigante
Region: Huila
Varietal: Colombia & Castillo
Process: Washed Decaf Ethyl Acetate
Altitude: 1700-1900 meters
Flavor notes -Dark roast: Dark Chocolate , Walnuts, Spices
Medium Roast: Orange zest , Nut butter, caramel
From our Importer: This particular lot was gathered from small family farms through the municipality (15 farms in total) and blended based on moisture & water activity as well as flavour profile at our exporter’s lab in Pitalito, Huila. The average farm size in this area is slightly larger than other areas of Colombia so picking is completed by labourers from other areas who travel and work at various farms in the area during harvest.
Decaffeinating coffee at origin offers significant environmental and societal benefits. By processing the beans locally, it reduces the need for long-distance transportation, lowering carbon emissions and the environmental impact of global shipping. This process also supports local economies, creating jobs in coffee-growing regions and adding value to raw coffee beans. Additionally, origin decaffeination often utilizes more sustainable methods, like EA, which are less harmful than traditional chemicals. This reduces pollution and improves the overall ecological footprint of coffee production, while ensuring farmers receive a fairer price for their product, ultimately fostering more sustainable and equitable coffee supply chains.
Ethyl acetate (E.A.) decaffeination is a natural process that maintains the integrity of green-coffee flavor.
Ethyl acetate occurs naturally in many fruits, which is why this method is often referred to as natural decaffeination.
This method requires a thorough steaming of the beans until they swell. An ethyl acetate aqueous solution is used to wash the swollen beans repeatedly.