Passiflora - Decaf
Our brand new decaf coffee - Passiflora. Now you can have a Bold Street brew in the evening with our new decaf option!
Passiflora Decaf | Colombia
Producer: Tolima Smallholders
Region: Tolima
Process: EA Sugarcane
Varietals: Castillo and Colombia
Tastes Like: Hazelnut, Biscoff, Brown Sugar
Roasted for: Omni-roast
About the coffee:
This coffee was farmed by 25 certified organic producers in the same municipality of Planadas in the Tolima region.
By adhering to sustainable, organic growing standards, the farmers are helping to ensure that the land remains fertile. This and the surrounding coffee producing area has also only recently come out of a period of armed conflict surrounding coffee production, so by aligning themselves with fair supply chain practices this co-operative will play an important role in the future of this beautiful region and its people.
This coffee was partially shade grown, giving the berries tons of opportunity to develop more complex flavours and sugar for a syrupy sweet cup. So whether you’re after a rich espresso or moka pot, or a delicate pour over, you are sure to get great results with this coffee!
What sets this decaf apart is its natural sugarcane E.A. decaffeination process, carried out entirely at origin. This method not only preserves the integrity of the coffee’s flavour but also ensures a sustainable, vertically integrated supply chain from farm to final cup. Expect a clean, complex cup that proves decaf can be just as exciting as its caffeinated counterpart.
If you're searching for a decaf that doesn’t compromise on taste, Colombia Passiflora is your new go-to.
About this decaffeination process:
The EA (Ethyl Acetate) sugarcane process is a natural method that uses ethyl acetate, derived from sugarcane, to remove caffeine. The process begins by steaming the green coffee beans to open their pores. The beans are then soaked in a solution of water and ethyl acetate, which selectively bonds with the caffeine molecules and extracts them. After the caffeine is removed, the beans are steamed again to eliminate any residual ethyl acetate. This method preserves the coffee’s natural flavors and is often considered a more natural decaffeination process compared to others.
