I love this new Chocolate Fish Decaf option! It is a wonderful coffee, on its own and blended with many varieties of Caf coffees. I like it even more than the prior CF Decaf. Great work, Chocolate Fish!
La Unión Decaf - Colombia
Cup Characteristics: Chocolate Sweetness, Citrus Acidity, Creamy Caramel Finish
Prior to decaffeination, this coffee fermented for 12-24 hours, fully washed, and sundried on patios.
Ethyl Acetate (EA) Decaf
The decaffeinated version of this coffee is processed at Descafecol, a company based on the outskirts of the town of Manizales in Colombia.
The process for decaffeination begins with sugar cane grown just a few hours south of Descafecol, which is turned into molasses. The molasses is then fermented to create ethanol and processed with acetic acid to create the ethyl acetate that will be used in the extraction of caffeine.
Ethyl acetate is used in food quite extensively and is known for bringing a fruity flavor to hard candy, chewing gum, ice cream, and many other products. It can also naturally occur in fruits (pineapple, berries, apples, and pears), is a key to the flavor of rum, and can also be found in beer and wine. Ethyl acetate is also used in the decaffeination of not only coffee, but also tea.
La Unión, Nariño, Colombia
The town and municipality of La Unión is situated in close proximity to the Doña Juana volcano in the northern part of Nariño. The high altitude of the region and the nutrient-rich volcanic soil greatly benefit area coffee production. These conditions create temperate microclimates that are conducive to the slow maturation of coffee, resulting in a delicate balance of sweetness and acidity.
Producer(s): Various smallholders of the La Unión municipality
Region: La Unión, Nariño
Elevation: 1,800-1,950 m.a.s.l.
Variety: Caturra, Colombia
Process: Ethyl Acetate (EA) Decaf