Decaf in most cases is neglected. It's the obligatory served bean by cafes with barista perfectly manicured moustached twitching just at the thought of someone voluntarily drinking the substance. You'll be glad to know we take as much pride in serving this coffee as any other and baristas and customers would be hard-pressed to tell that this is a decaf bean. It boasts big caramel and almond flavours with a lingering zesty citrus finish.
|Origin:||Cacua / Tolima, Colombia
|Farmer:||Various Smallholder Farmers
|Process:||Sugar Cane Natural Solvent
|Altitude:||1400m - 2000m Above Sea Level|
|Taste:||Raisins, Molases & Chocolate
|Espresso Recipe:||20g In, 40g Out, In 30-35 Seconds|
Our Decaf is Sugar Cane Natural Solvent process, Castillo from Pitalito, Colombia, grown 1700m above sea level by a fella by the name of Rafael Molina. Sugar cane contains Ethyl Acetate, caffeine being soluble this is used to ‘decaffeinate’ coffee.
Roast is the same as any other coffee but appears physically darker due to the chemical and structural changes to the coffee during processing. Our Decaf boasts big flavours of Raisins & Molasses with a long rich finish of Chocolate.
Love the big bold real coffee so much that i want 3 cups a day, but my heart palpitations say no - slow down there mate. This is where the decaf comes into play. Much like a substitute player in a soccer match, no one thinks much of them until they score a goal with 5 mins left in the half. This decaf should have been playing the full game - it's super tasty and keep's the missus happy. And that my friends, is what it's all about. Thanks legends xxx