CROISSANT COFFEE

"Finest decaffeinated coffee available!”

Roast Profile: Medium/Light

This exceptional coffee is part of our collaboration with LaREB and Ana Mustafa. Alongside the Mustafa estate, 575, El Crucero, and more on the horizon.
Ana manages LaREB cooperative with Herbert and other remarkable producers. Their focus is to assist smaller or less experienced members with production guidance and maintain professional quality control. Directly exporting coffee from farmers ensures a secure supply chain and gives more value back to the producers. Ana's coffees from LaREB contribute significantly to its production and revenue!
The sugar cane decaffeination process, often called a natural process, uses Ethyl Acetate, an organic compound (C4H8O2) found in the fermentation of fruits like ripe bananas and present in beverages like beer. The Colombian plant we collaborate with utilizes water from the Navado el Ruis and natural ethyl acetate from fermented sugarcane in Palmira, Colombia. Initially, the coffee is steamed to enhance its porosity, starting the caffeine hydrolysis bonded to salts and chlorogenic acid in the bean. Subsequently, the beans undergo submersion in an ethyl acetate solvent until 97% of the caffeine is extracted.
A final steaming process removes any remaining traces of the compound. The residual residue is ≥ 30 ppm, significantly lower than that found in a banana!

 

Variety | Castillo   

Process | Washed - EA Sugarcane Decaf

Altitude | 1550-1650 MASL