There is some interest in Fenrir providing a decaf option, so I thought I would investigate decaf processes and see if I can offer a suitable decaf coffee that still exhibits the qualities of the fully caffeinated versions.
I have chosen to start with a small batch of EA decaf bean (Ethyl Acetate). As best I can tell, this process has the least impact over flavor. Moreover, since it relies on fermenting sugar cane to produce the ethyl alcohol for decaffeination, it is the most environmentally and locally sustainable method. There is no need to import chemicals for processing.
According to Sweet Maria’s:
Very little indication that this coffee is decaf, tart green apple acidity, supporting sweetness of brown sugars, molasses, subtle bake fruits, spiced apple pie filling, fruited cocoa flavor, delicious both light and dark. City to Full City.
This coffee comes from a cooperative in the Caldas region, about 100 miles West of the Colombia’s capital city of Bogota. This particular cooperative have been working extensively in Caldas for more than 60 years, stretching out to 15 different growing areas where they provide agronomical assistance to coop members, and of course, purchase coffee. Like most of Colombia, the farmers process their own coffee down to the dried, green coffee that is still in its parchment layer. They then deliver the coffee to the cooperative where they receive a competitive base price. Coffee is grown between 1400 and 1600 meters above sea level.
