COLOMBIAEL PLACER - decaf
14,97 € – 52,69 €
| Weight | 1kg, 250g |
|---|---|
| Farm | Eje Cafetero |
| Cultivar | Caturra, castillo |
| Processing | washed – ethylacetate method |
| Flavor profile | Plum, marzipan, cocoa |
| Type of coffee | 100%arabica, specialty coffee, coffee beans |
| Manufacturer | IC ROASTERS s.r.o., Kainarova 2672/26, 61600, Brno, CZ |
Method:
V60
Coffee to water ratio:
15g/ 250 g
Temperature:
95 °C
Extraction time:
2:20
About coffee:
Sugar cane, which is widely grown in Colombia, is used in this process as a „natural“ source of ethyl acetate. First, the sugar cane molasses is fermented. The ethanol produced in the fermentation process is then mixed with acetic acid. The result is ethyl acetate, which is used in the decaffeination process itself. In the meantime, the green coffee from which we want to remove the caffeine is prepared. The beans are steamed at low pressure to enlarge their pores and make them more permeable. Then we move on to the actual caffeine leaching process. The coffee is washed with water in which the ethyl acetate has dissolved. This compound replaces the caffeine in the molecular structure and it is released into the liquid.
The process is repeated several times until at least 97 % of the caffeine has been removed from the coffee. Once this limit is reached, the coffee beans are steamed again to get rid of the ethyl acetate residue. The steaming temperature is around 70 degrees and even if there is a trace amount of ethyl acetate left in the coffee, it can easily be got rid of during the roasting process.
The coffee is then re-dried to a desired moisture content of between 10 % and 12 %. Drying is often carried out in vacuum drum dryers.
We wanted to make it as easy as possible for you to choose your coffee, so we worked with the guys from Steezy Graphic Studio to come up with a “grid” – a simple grid where you can easily find the characteristics of each coffee.
The red dot next to the description of each coffee is placed exactly there, so that you can easily imagine how the coffee will taste.
Citrus – chocolate
Here we’d like to give you an idea of how fruity the coffee will be. There’s a long way from citrus to chocolate, so imagine more in between:
citrus, berries, green apples, red apples, stone fruits, dried fruits, nuts, milk chocolate and dark chocolate 😉
Mild – wild
What is mild coffee? We’d say it’s unpretentious. A coffee that you can just have every morning and not have to think too much about it. It’s just good.
The higher the dot, the more excitement you can expect in the taste of coffee. The more surprising and fun it can be. These coffees are fruity, fun, interesting and make you think about what it is that you actually enjoy about them so much.
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try our coffee at home or in our café