DECAFFEINATED

ORIGIN:
I love bringing in single farm decaf, as it such a great way to experience the unique elements of origin versus the much larger regional blends often offered for decafination. Isaías Vargas González owns the 54-ha farm El Jardín near Teruel, Huila. The farm is planted with Castillo and F6 varieties. He focuses heavily on processing, blending a traditional wet processing system with more advanced drying technology. It ensures both a high level of control and reduced environmental impact. 

This is naturally decaffeinated using ethyl acetate. For the process, a molasses derived from spent sugar cane ferments to create ethanol. It is mixed with the acetic acid common to vinegar to create a perfect caffeine solvent. Following application, steaming beans leaves a traceable residue of one part per million. It is one my preferred processing methods as the qualities of origin remain intact.

FLAVOUR:
Decaf gets a bad rap because historically it was never well-grown green and typically is roasted too hot and too fast. However, if you start with great coffee and then roast it with the decaf processing in mind, you experience the unique joy of origin. I always love finding single farm decaf because it means the unique traits of terroir shine through the decaffeination process, which means experiencing all of the choices made by Isaías. In the cup, you can expect candied pecans, akin to a butter tart that meet with all kinds of tropical fruit notes, like cantaloupe, papaya, and melon. It is clean and sweet with a long orange and caramel finish.