This coffee comes from the Planadas terroir in the south of Tolima. It’s an organic grown coffee at high altitude (1600 – 2000m.) the coffee is made from classic varieties such as Bourbon, Typica and Caturra. It is a great tasting decaffeinated coffee with classic coffee flavours like chocolate, caramel, stone fruits and a herbal finish.
The coffee is decaffeinated by using a natural method involving sugar cane. Molasses from the sugar cane is fermented to create ethanol. This ethano (ethyl alcohol) is then mixed with acetic acid to produce the ethyl acetate. First they steam the green coffee beans to open their pores and then they are rinsed in the ethyl acetate to remove caffeine.
Then the beans are dried to 10-12% humidity. To seal the pores the beans, a natural wax is used. The wax does not affects the flavour, fragrance or aroma of the coffee. This process removes 97 – 99% of the caffeine from the coffee.