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COLOMBIA TUMBAGA SUGARCANE DECAF

COLOMBIA TUMBAGA SUGARCANE DECAF

Regular price 55.00 zł PLN
Regular price Sale price 55.00 zł PLN
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  • Whole beans only
  • Free shipping from 100 zł
  • Delivery within 2-4 working days
Weight

In stock

Colombia Tumbaga Sugarcane Decaf is a balance between high sweetness and low acidity.

This lot takes decaffeinated coffee to the next level by using high quality beans and thanks to Colombia's incredible climate diversity, it manages to maintain a consistent Tumbaga Sugarcane profile throughout the year.

Roasting: Light
Altitude: 1400-2100 m
Acidity: Medium
Body: Medium
Processing method: Washed
Flavor notes: Cane sugar, Apple pie, Marzipan

Tumbaga is named for an alloy of gold, copper, and silver that was used throughout Colombia to make small, often religious, objects. This alloy symbolically married the contradictory energies of sun (gold) and moon (silver), producing a balance between opposites, much like our Tumbaga Sugarcane Decaf.

 

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Learn more about Decaf Coffee

DECAF COFFEE: HOW IT'S MADE AND WHY YOU SHOULD TRY IT

What is decaf?

Decaffeinated coffee (decaf) is the same delicious coffee, but with almost no caffeine. As a result of special processing of coffee beans, the usual taste remains, but without the side effects that drinks with caffeine can cause.

Who drinks decaf?

Regular coffee is rich in nutrients and antioxidants needed for maintaining good health, but even after the decaffeination process, the drink does not lose its beneficial properties.

Generally, caffeine does not harm a healthy body, but there are groups of people who prefer to avoid foods high in caffeine. For instance, pregnant women, nursing mothers, as well as those with allergies, hypertension, and individuals focused on nutrition. And if you hesitate to drink coffee in the evening due to fear of insomnia, decaf is perfect for such occasions. Moreover, decaffeinated coffee helps normalize blood pressure.

But how is caffeine removed from coffee beans?

The most popular methods for extracting caffeine are:

  • Chemical. This method involves the use of compressed gas - carbon dioxide (CO2). After soaking the coffee beans in water, they are further immersed in compressed carbon dioxide and a small amount of water (about 3%) at a temperature of 70°C for 10 hours. Under these conditions, the gas turns into a liquid and acts as a solvent. It selectively removes only caffeine from the beans, preserving the taste of coffee.
  • Water or "Water only". This method does not use any solvents other than water. Green beans are soaked in hot water to remove caffeine. The caffeine is then absorbed by activated charcoal filters, while all the taste properties remain in the water. A new batch of green beans is then soaked in this caffeine-free water, which retains the same taste and aroma components. Naturally, water removes only caffeine from the new batch of beans. Thus, the beans lose caffeine while retaining their taste and aroma. Although this method is more expensive than the chemical one, it produces a higher-quality and safer product. The Swiss Water method was developed by the Swiss Water Decaffeinated Coffee Company.

Our Colombia Tumbaga Sugarcane Decaf is processed using Ethyl Acetate (EA).

What is EA?

It is a natural compound derived from cane sugar that can be found in fruits and other foods. Coffee beans are moistened with liquid EA, which circulates over the entire surface of the coffee. After the caffeine level drops, any remaining EA residues on the beans are removed by evaporation.

Although the methods are different, the coffee remains just as tasty and retains all its beneficial properties. So, sip and enjoy!