Black Mass Roasters
SPIRITUAL DESTITUTION, Decaf
$16.00 USD
/
Shipping calculated at checkout.
Suitable for all brewing methods.
Raisin, Panela, Chocolate Malt
Producer: Various Smallholders
Farm: Various
Region: Central Andes region, Colombia
Varietal: Castillo, Colombia, Caturra
Processing: Sugar Cane Process
Varietal: Castillo, Colombia, Caturra
Processing: Sugar Cane Process
Altitude: 1,650 MASL
It's not a sin to drink coffee all day.
This delicious crop allows for a delicious cup(s) without the hit. Reigning from the Central Andes region, Colombia. This coffee undergoes an adapted 'Sugar Cane Process', ultimately, to eliminate the caffeine chemical that is prevalent in coffee.
1st Process: Traditional washed,
12-18 hours of fermentation in mucilage, 1
mechanical and sun dried
2nd Process: Natural decaffeinated processing also commonly referred to as
Sugar cane ethyl acetate (E.A.). Starts by fermenting molasses derived from sugar
cane to create ethanol. This naturally occurring compound and solvent is then
mixed with acetic acid, to create the compound ethyl acetate (E.A).
In Colombia, where sugar cane is readily available, it makes great economic sense
to use this plentiful resource to complement the coffee industry. E.A. is also found in
wine, beer, fruit, vegetables, and other food and beverage.
When the green coffee is received it is first soaked into a condition of water
and steam. This elevates the moisture contained and swells the bean in order
to facilitate the extraction of caffeine. after this point the bean experiences an
E.A. wash for 8 hours, which dissolves the caffeine present in the bean. The
beans are then cleaned with water one more time, followed by steam, to
clean the inner most portions of the bean. Finally, the beans are dried and
polished until reaching a moisture level similar to which they had prior to the
process.
This method avoids excessive heat or pressure, which can radically disrupt a
green bean's cellular structure and the beans maintain a natural coffee
flavour, keeping its fruity complexity in the cup.
12-18 hours of fermentation in mucilage, 1
mechanical and sun dried
2nd Process: Natural decaffeinated processing also commonly referred to as
Sugar cane ethyl acetate (E.A.). Starts by fermenting molasses derived from sugar
cane to create ethanol. This naturally occurring compound and solvent is then
mixed with acetic acid, to create the compound ethyl acetate (E.A).
In Colombia, where sugar cane is readily available, it makes great economic sense
to use this plentiful resource to complement the coffee industry. E.A. is also found in
wine, beer, fruit, vegetables, and other food and beverage.
When the green coffee is received it is first soaked into a condition of water
and steam. This elevates the moisture contained and swells the bean in order
to facilitate the extraction of caffeine. after this point the bean experiences an
E.A. wash for 8 hours, which dissolves the caffeine present in the bean. The
beans are then cleaned with water one more time, followed by steam, to
clean the inner most portions of the bean. Finally, the beans are dried and
polished until reaching a moisture level similar to which they had prior to the
process.
This method avoids excessive heat or pressure, which can radically disrupt a
green bean's cellular structure and the beans maintain a natural coffee
flavour, keeping its fruity complexity in the cup.
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