This single origin Colombian coffee is decaffeinated using high mountain spring water and Ethyl Acetate (EA), a natural by-product of sugarcane processing. EA is present in every coffee cherry in its natural state (as well as in many fruits and vegetables).
This water-EA process allows for gentle extraction of the caffeine from the bean and avoids excessive heat or pressure which maintains the natural structure and flavor of the coffee bean.
If you are wanting more flavor from your decaf coffee then give this a try!
Altitude: 1700-1900 metres above sea level
Country of origin: Colombia
Taste Notes: Honey, vanilla and chocolate milk with good body and sweetness.
Espresso: Use approx 17-18g of espresso ground coffee for an approx extraction time of 26 seconds.
Taste is your best friend! Once you have achieve that extraction time then you can adjust the grind size to increase or decrease your extraction times. Get a bit more acidity with a slightly lower extraction time or more bitterness with a slightly higher extraction time. Your extraction time range should be between 22 and 30 seconds.
Filter: Use a ratio of 1 part Filter ground coffee to 15 parts hot water ie 15g coffee to 225mls water.
Plunger: Use a ratio of 1 part Plunger ground coffee to 17 parts hot water ie 30g coffee to 510mls water. Let it steep for 4 min.