Siete Soles Decaf - Kolumbie

This decaf coffee was carefully selected by Enki, Nordic's buyer in Colombia. When we decided to add a couple of decaf options to the offer list, Enki began searching for very specific profiles with potential to be outstanding.

Siete Soles was picked for its great fruity and funky character. After employing the sugarcane method to decaf, a lingering sweetness derived from the process balances out the funkiness, giving a unique and delicious choice for decaf lovers.

In Acevedo, specialty coffee grows at unusually low elevations starting from 1,000 masl and up to 1,800 masl, thanks to the Colombian Massif’s cool microclimates. The region is part of Colombia’s oldest national park, La Cueva de los Guácharos.

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.