Decaf Colombia Elías Roa

$21.00
$21.00
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All of our coffee is roasted to order every Monday/Tuesday and shipped the following day.
Any orders placed after midnight on Sunday will be fulfilled the following week.
Product description

Producer: Elías Roa Parra

Region: El Vegon, El Pital, Huila, Colombia

Elevation Grown: 1650MASL

Variety: Caturra, Variedad Colombia, and Castillo.

Process: Washed & Ethyl Acetate Decaffeination

Tastes like: Vanilla Cake, Guava, and Chocolate

Elías Roa Parra is a seasoned coffee producer based at Finca Tamaná in El Pital, Huila, Colombia. Originally from Acevedo, Huila, he still manages several farms there, but Tamaná has become his primary focus. Situated at 1650 meters above sea level, the farm grows a variety of coffee plants, including Caturra, Variedad Colombia, and Castillo, along with several exotic and heirloom varieties. The coffee is processed using the washed method, which ensures clean and consistent flavors.

Elías has refined his coffee production techniques at Tamaná, with a particular focus on precise processing and improved drying methods. His family plays a significant role in the operation—his wife Bellanid is known for her warm hospitality, while his daughter Derlin and son-in-law Diego Campos (a former barista champion of Colombia) help manage the farm and their own plot in La Plata. 

Ethyl Acetate Decaffeination: 

The Ethyl Acetate (EA) decaffeination process, also known as "Sugar Cane Decaf," utilizes ethyl acetate, a natural solvent that can be derived from sources like sugar cane. The process starts by soaking green coffee beans in water and then steaming them to expand their cells, making them more receptive to decaffeination. The beans are then repeatedly washed in an ethyl acetate solution, which binds to the caffeine molecules and removes them. Finally, the beans are rinsed thoroughly to remove any residual solvent and then dried.

Ethyl acetate is considered a more natural choice compared to other chemical solvents because it is commonly found in fruits and can be naturally derived during the fermentation of sugar cane. This process is favored for its ability to maintain the original flavors and aromas of the coffee, making it a preferred method for high-quality decaffeinated coffees​