Produced by many smallholders in the Huila region of Colombia, the coffees that are chosen for the Decaf de Cana are picked especially for their qualities and suitability for decaffeination.
Colombia, Castillo, Caturra
Washed, EA Decaf
This decaf is processed at origin in Colombia by soaking the green coffee in a bath of water and a solvent called ethyl acetate, which is naturally derived from fermented sugar. The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine. The coffee is removed from its bath and steamed at low pressure to ensure no traces of E.A. are left, and the finished product is almost entirely free of any but the most trivial (0.1–0.3%) caffeine content.
This is by no means a definitive brew guide, but should be enough to get you started. Check out our Brew Guides page for more.
Step 1. Heat your water
95°C - 97°C
Step 2. Weigh your coffee
6g of coffee for every 100g of water.
Step 3. Prep your brewer
Add your filter and rinse.
Step 4. Add your coffee
Grind if necessary, and add to brewer.
Step 5. Start brewing
Set your timer and pour your water.
Step 6. Drink!
Take your mug of fresh coffee and enjoy.