DECAF | Manizales Cooperative | Colombia
DECAF | Manizales Cooperative | Colombia
Washed processed and decaffeinated lot of local Arabica varieties produced by growers of the Manizalez Cooperative in Colombia’s Caldas region. Processed using the “sugarcane” or E.A. decaffeination method.
Creamy body, caramel & dried fruits
This coffee is roasted to suit most brewing methods and work well with milk.
Expect fuller body in filter brews, if you like a juicier filter brew we recommend using a lower temperature water than usual.
Key Origin Info:
Producer: Producers associated with the Manizales Cooperative
Processed at: each farmer’s wet mill and consolidated by the coop
Region: Manizales municipality, Caldas department
Altitude: TBC masl
Variety: Castillo & Colombia
Process: Washed processed and E.A. “Sugarcane” decaffeinated
Exporter: Siruma | Importer: Falcon
Purchase history: With Siruma since 2019, this cooperative 2026
Cup profile: Creamy body, caramel & dried fruits
More about this coffee:
This regional lot is composed of coffee produced by small and medium scale family farmers based in the Manizales municipality of Caldas region. The lot is consolidated by the Manizales Cooperative.
About the “Sugarcane” decaffeination process
Also known as E.A. - “ethyl acetate” decaffeination is a natural process that not only maintains great integrity of green-coffee flavour, but also allows us to offer a decaffeinated coffee that best supports a vertical supply chain. This is due to the fact that the growing, processing, and even the full decaffeination process all happens at the source in Colombia, meaning all value added by these processes stays within the country of origin and its communities.
How does it work:
The washed and dried green coffee is received at the decaffeination plant and it is steamed for approx. 30 minutes. A low-pressure steaming process opens the pores of the coffee, allowing for caffeine extraction.
Coffee is placed in a solution of water and Ethyl Acetate (E.A.), a naturally occuring compound and solvent derived through the fermentation of sugarcane. While submerged in the solvent, E.A. naturally bonds to the salts of chlorogenic acids within the coffee, allowing for the extraction of caffeine.
Once the solvent is saturated, the tank is drained and fresh solution is introduced. This continues for about 8 hours.
After the last of the caffeine has been extracted, the coffee is removed from the solution and prepped for another steaming. The final low-pressure steaming removes the remaining traces of E.A.
Decaffeinated coffee is then dried, physically polished to ensure cleanliness, and packaged for export.
