Decaf Colombia Mártir

Regular price $21.00
Sale price $21.00 Regular price
Rendering loop-subscriptions
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: Mártir Coffee

Region: La Plata, Huila, Colombia

Elevation Grown: 1700-2000MASL

Variety: Castillo, Caturra, Colombia, Typica

Process: Washed & Ethyl Acetate Decaffeination

Tastes like: Creamy Caramel, Citrus, Nougat, Churro

Mártir Coffee, located in La Plata, Huila, is an association of 20 smallholder farms producing organic or transitioning-to-organic coffee. These farms are primarily located in the vereda of Alto Cañada, but extend into Itaibe, Cauca. The coffee varieties produced include Castillo, Caturra, Colombia, and Typica, grown at elevations ranging from 1700 to 2000 meters above sea level. The process used is washed.

Didier Javier Pajoy leads the group, fostering high-quality production through his guidance in creating organic fertilizers and managing post-harvest processing. Unlike some associations, payments to producers are made directly, ensuring transparency and fair compensation. Additional support provided by Didier does not involve commissions, emphasizing his commitment to the group's welfare.

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​