Colombia Decaf Coffee

It is a common mistake to assume decaf cannot be complex. However, this Colombian decaf coffee, comprised of Castillo, Caturra, and Colombia varietals, thoroughly challenges that notion. You can expect a clean, stone fruit acidity reminiscent of apricot, underpinned by the toast of graham cracker and a silky, milk chocolate finish. It is a technically impressive coffee that retains the structural integrity of a caffeinated brew, making it the perfect choice for those who want to extend their coffee appreciation well past sunset without sacrificing flavor.

THE DECAFFEINATION PROCESS

This coffee is decaffeinated via a method that uses a naturally-occurring fruit element called ethyl acetate.

Preparation: The process begins with a steam bath, which helps the green coffee beans expand and softens their texture.

Caffeine Removal: The beans are then soaked in a mixture of water and the natural fruit element. Over the course of eight hours, the solution naturally bonds with the caffeine, washing it away while keeping the coffee's essential flavors locked inside.

Finishing: Once the caffeine is removed, the beans receive a final steam and rinse to ensure they are clean and pure. Finally, they are dried and polished, leaving them ready for roasting.

Press Coffee Roasters brings this Colombian decaf into focus through ethyl acetate decaffeination, a chemical process that aims to preserve the coffee's essential character. The blend of Castillo, Caturra, and Colombia varietals carries warm stone fruit acidity alongside milk chocolate and graham cracker notes, framed by a clean, silky mouthfeel. Decaffeinated coffees can sometimes struggle to maintain complexity, but this lot demonstrates how thoughtful sourcing and processing technique help retain the nuanced sweetness and body typical of Colombian origins. The apricot-forward profile suggests the roaster has calibrated development to highlight the beans' inherent brightness rather than leaning into deeper, heavier roast expressions.