Amenaza Menor Decaf - Kolumbie

This is a washed-processed decaf coffee from Huila. The coffee has been decaffeinated using a natural substance from sugarcane, called Ethyl Acetate.

Amenaza Menor' is a nod to one of our favourite bands around the office. The Sugarcane decaffeination process leaves the true character of the original coffee intact. The result is a no-nonsense, clean profile for the straightedge among us.

The contributing producers provided washed coffees of Castillo and Colombia varieties from seven different farms located in the municipalities of Aipe, Iquira, and Algeciras in the department of Huila, at altitudes ranging from 1,600 to 1,900 masl. This product has been developed with our partners at Azahar.

The farmers who contributed to this lot are:

Oscar Leandro Rivas Puentes – Monte Frío
Eduardo Anacona Osso – La Colorada
Robinson Buyucue – La Arenosa
Edwin Zambrano – Buena Vista
Jelber Yague Pulido – La Pradera

We roasts this decaf as na OMNI roast so you can enjoy this coffee as nice sweet espresso or fruity/chocolaty filter. 

Sugarcane Decaf Process

The Sugarcane Decaf Process coffee first undergoes steaming at low pressures to remove the silver skins before then being moistened with hot water to allow the beans to swell and soften. This then prepares the coffee for the hydrolysis of caffeine, which is attached to the salts of the chlorogenic acid within the coffee. The extractors (naturally obtained from the fermentation of sugar cane and not from chemical synthesis) are then filled with moistened coffee which is washed several times with the natural ethyl acetate solvent, to reduce the caffeine down to the correct levels. Once this process is finished the coffee then must be cleaned of the remaining ethyl acetate by using a flow of low pressured saturated steam, before moving onto the final steps. From here the coffee is sent to vacuum drying drums where the water previously used to moisten the beans is removed and the coffee dried to between 10-12%. The coffee is then cooled quickly to ambient temperature using fans before the final step of carnauba wax being applied to polish and provide the coffee with protection against environmental conditions and to help provide stability.