Decaf Excellence: Unveiling the Water Process for Colombian Coffee
Embracing the water decaffeination process, often referred to as the AE method or ethyl acetate method, involves using water to delicately extract caffeine from unroasted coffee beans. This meticulous decaffeination technique is renowned for preserving a substantial portion of the coffee’s innate flavors. The solvent utilized in this process exhibits a selective affinity for caffeine, allowing it to be removed without compromising the multitude of aromatic compounds that contribute to the coffee’s distinctive taste.
Unlike certain alternative decaffeination methods, the water process is celebrated for its ability to maintain the intricate flavor profile of the original coffee beans. By selectively targeting caffeine and leaving behind a majority of aromatic compounds, this method ensures that decaffeinated coffee retains its essence and character.
Choosing this Décaf Coffee from Colombia, decaffeinated through the water process promises a delightful cup, where the meticulous preservation of flavors reflects the care taken in every step of production. Elevate your coffee experience with the nuanced richness of Colombian coffee beans, decaffeinated with precision and dedication to quality.
Our Legacy:
Five generations ago, Ines and Petronila acquired lands on the Cacahuatique hills in El Salvador, setting the stage for our family’s coffee legacy. Today, we continue this tradition with family members in Central America managing the plantations and overseeing processing and marketing in France. Our coffee beans from El Salvador offer a unique taste attributed to the region’s rich volcanic soils, a legacy that speaks of resilience and dedication.
Certified Excellence:
Our team, armed with roasting, tasting, and barista certificates from the Salvadoran Coffee Council, brings unparalleled expertise to every cup. Our Rainforest Alliance certified production not only delivers exquisite Red Bourbon Grand Cru coffee but also contributes to the improvement of Salvadoran coffee farmers’ lives.
Craftsmanship:
The journey from picking to roasting is an intricate process, involving manual harvest, rigorous bean selection, and natural drying under the sun. Roasting, the art that transforms beans into masterpieces, demands precision. Our beans become works of art under the skilled touch of a barista magician.
Embark on a journey of sensory delight with De La Sierra’s H2 Semi-Washed Anaerobic Coffee. Each sip encapsulates our dedication to quality, sustainability, and the rich history of El Salvador’s coffee culture.
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