DECAF | Anserma Cooperative | Colombia
DECAF | Anserma Cooperative | Colombia
Natural processed and decaffeinated lot of local Arabica varieties produced by growers of the Manizalez Cooperative in Colombia’s Caldas region.
Decaffeinated in Colombia with the “sugarcane” or E.A. method using ethyle acetate, a byproduct of fermenting sugar cane juice, as the decaffeination agent.
Creamy body, molasses & dates
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: Anserma Cooperative, purchasing cherry from their members
Processed at: Anserma Cooperative’s drying facilities & decaffeinated at Descafecol
Region: Manizales municipality, Caldas department
Altitude: 1700 - 1850 masl
Variety: Castillo & Colombia
Process: Natural processed (mechanically dried) and E.A. “Sugarcane” decaffeinated
Exporter: Siruma | Importer: Falcon
Purchase history: with Siruma since 2019, first purchase of this particular coffee in 2026
Cup profile: Creamy body, molasses & dates
More about this coffee:
This regional lot comes from members of the Anserma Cooperative, which brings together over 2,000 smallholder growers across western Caldas. Founded in 1967, the cooperative runs its own wet mill, giving farmers without processing equipment a place to deliver their cherry and get a fair price for it. The ripest cherries are set aside for naturals: they ferment for 24–36 hours, then are dried mechanically at a gentle 35–40°C. The coffee is then decaffeinated in Colombia at the Descafecol plant in Manizales, using the “sugarcane” process with ethyl acetate (a by-product of sugarcane fermentation) as the decaffeination agent. Our export partner Siruma send the coffee to be decaffeinated themselves ensuring it stays fully traceable and more of its added value flows to the farming communities. Expect a creamy cup full of molasses and dates.
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.
