COFFEELAB - Be kofeino, bet skani plauta espreso kava 250 g

Country: Colombia

Region: Huila

Processing: Washed

Method of decaffeination: Sugarcane

Altitude : 1400 – 2000 m a.s.l.

Variety : Castillo, Caturra, Colombia

ABOUT COFFEE

In this edition, Decaf but Tasty! reminds us entirely of tiramisu. First, a dessert-like base of sponge fingers. Then plenty of sweetness, notes of almonds and that sweet-bitter amaretto accent.

This coffee comes from Huila, Colombia, and follows a classic washed process. The beans are sourced from small-scale producers working on a few hectares each, where selective picking and controlled fermentation are the norm rather than the exception. Depulped on the day of harvest, fermented for 12–36 hours, then thoroughly washed and dried to the desired moisture level. The result is a clean, structured base that translates into clarity and balanced sweetness in espresso.

Caffeine is removed using the EA (ethyl acetate) method. It is a compound that occurs naturally in fruit and as a by-product of sugar fermentation. The green coffee, already processed, is first steamed under low pressure to open up its structure. It is then placed in a water-EA solution, which binds to the caffeine molecules. The process is repeated until caffeine is no longer detectable. Finally, the coffee is steamed once more to remove any remaining traces, then dried and prepared for export.

The result is a decaffeinated espresso that feels complete. Sweet, expressive and simply good.

Store in a cold and dry space.

Rebranding is underway, so you may receive either the old or the new version of the packaging in your parcel. The coffee remains the same, only the label has undergone a makeover.