Here at Hasbean, we're always on the lookout for tasty and delicious decaf. It can sometimes be a little tricky to get our hands on, but we aim to always have at least 1 decaffeinated coffee available at all times.
As crops come and go during the year, our decaf offering changes and rolls with the seasons - right now it is a washed Caturra from El Yalcon in Colombia that has been decaffeinated using sugar cane. Please note - if you sign up for a recurring subscription to this coffee, you will always be sent our current decaf offering.
El Yalcon decaf is grown along an isolated set of mountains within the central cordillera of the Andes that go through Pitalito, Acevedo, Palestina, Timaná, and Suaza. This coffee represents the work of 24 different individual producers from the municipalities of La Plata, Nataga, Paez, Pital, and Tesalia. The producers are committed to quality and excellence.
Coffee is carefully hand-sorted and processed at each individual farm, with special attention paid to the drying process to ensure consistency, uniformity, and a clean cup profile.
It was decaffeinated in Colombia. This might not sound remarkable, but most coffee is decaffeinated in either Canada or Germany. This adds food miles to the coffee, which is not good. What decaffeination in a coffee’s producing country does is add value at the place where I’m very happy to add value; that is, around 40km from the warehouse where the shipments are collated.
Take a look at the blog post here for more information on how the coffee is decaffeinated. 'SC' stands for sugar cane, because the decaffeination agent ethyl acetate is naturally derived from sugar cane.
Someone's put a spoonful of treacle in this coffee. There's a little orange zest in there too and milk chocolate on the aftertaste, but sweet, dark treacle is what this one is all about.
Coffee: El Yalcon
Independent producers: 24
Altitude: 1,500–1,750 m.a.s.l.
Varietals grown: Caturra
Processing method: Washed in micro-mills at each farm
Decaffeination: Descafecol plant in Colombia: uses ethyl acetate derived from a natural source – namely sugar cane
Roast Information Medium - through first crack and slow it down to drop it just before second begins. Because this is a decaf, it'll look darker and more oily than you'd expect for this roast level, so it's important to follow other cues when judging it.
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