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Colombian Decaf - Roasted Coffee

*Packaging may vary

Colombian Decaf

Roasted Coffee
$10.99

Certifications

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OU Kosher Certified

About

Colombian Decaf – Roasted Coffee

This decaffeinated* Colombian coffee is bold and flavorful at a medium roast. You may be missing caffeine in this offering, but certainly not body or flavor. The overall cup is smooth with balanced acidity and flavor notes of creamy dark chocolate and walnut.

All the flavor without the caffeine, this 100% Colombian coffee is steamed to open the pores of the bean before it’s bathed in a fermented sugarcane compound called ethyl acetate that dissolves the caffeine until the beans reach 97% decaffeination. After which, they’re dried and shipped to us to be roasted to perfection.

  • Cupping Notes: creamy, walnut, chocolate
  • Roast Body: Bold
  • Roast Level: Medium
  • Certifications: OU Kosher
  • Caffeine Level: Decaffeinated
  • Single Origin:  Colombia

*Decaffeinated using the EA (ethyl acetate) process also known as natural process decaf or sugarcane process decaf. The ethyl acetate produced in the sugarcane process can also be found in pastries, fruit, and wine.

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Colombian Decaf - Roasted Coffee

Roast Level

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light dark

Medium roasting introduces Maillard (browned and deep) notes to the cup, such as spice, caramel, and toasted nuts. Medium roasts may feature a little oil on the beans.

Colombian Decaf - Roasted Coffee

Roast Body

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Bold Body

Bold-bodied coffees have a heavier, thicker mouthfeel, which is often accompanied by stone fruit and chocolate notes.

Cupping Notes

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Creamy

Walnut

Chocolate

Processing

A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process

Washing Process

Fully washed
The drying process

Drying Process

Sun-dried on patios
The varietal type

Coffee Varietal

Colombia, Castillo

Timeline

Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.

Harvest

Mar - June, Sept - Jan

Export

Jan - Dec
A coffee farmer in Colombia hauling a bag.

Colombia

There’s no doubt that the coffee beans of Colombia are synonymous with the traditional flavor of coffee. Most cafés keep Colombian brewing day and night. Roasters love its versatility, and it blends with other coffees exceptionally well! People tend to think it’s the coffee that tastes most like how one might expect...

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