Epicly flavourful decaf coffee from a legendary Colombian producer, brought to us by our friends at Cafe Imports - we’re proud to present Elia Roas
The Acevedo region that this coffee hails from is a truly stunning landscape in the heart of the Macizo Colombiano. It is typical to see large rain clouds rolling in over the mountains, covering the farms for periods of the day.
Cafe Imports describe the tasting notes as - graham, almond, and mild fresh citrus flavors with tart citric acidity and mellow syrupy sweetness. Graham refers to Graham crackers, which have a sweet, baked, whole-wheat flavor with subtle hints of honey, cinnamon, and light brown sugar or molasses - sounds yum enough on its own!
If you’ve ever wondered how the decaf process works, read on - from Cafe Imports website:
“Ethyl acetate is an occurring ester (present in bananas and also as a by-product of fermented sugars) that is used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces, though E.A. is only harmful to humans in very high quantities (400 parts per million or more). The coffee is then dried and polished for export.”
