I’ve bought decaf a few different ways over the years. We’ve sent coffees from our spot Annex position north to Vancouver, and I’ve sourced fresh Centrals and then shipped them to Veracruz for decaffeination before bringing them back to port for the rest of the journey north. But our most recent effort to bring the freshest green decaf we can to the States might just be the greatest yet.
We’ve taken some absolutely beautiful, freshly-milled Colombian green and sent it to Manizales for decaffeination at DESCAFECOL. The process is a gentle one: after a light steaming to open the pores on the surface of the bean, caffeine is removed using ethyl acetate. The coffee is dried and then moved directly to port. The beauty of this process is that our coffees arrive into the dry mill in Popayan, are immediately peeled and processed, and then head to Manizales at week’s end. Lots are decaffeinated and at port awaiting loading within two weeks. The result is extremely fresh, extremely delicious decaf. Yes, I said it. Delicious.
We have three recently arrived lots available spot in both warehouses at the moment. They are the best decafs I’ve sourced in my career to date. The virtues of these coffees remain intact. All three are bright, fruity, and sweet. All of them were picked and processed at the end of the Cauca and Huila harvests earlier this year. Two of the lots come from our longtime partners in Inza de Cauca, and the third comes from our new producer group in Bruselas de Huila. Not only are these offerings fresh and tasty, they’re sourced through the same channels and come from the same producers as the rest of our Colombian coffees. Full info is available on each lot.
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