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Rinaldo's Coffee: Colombia, El Cascabel - sugar cane process, Decaffeinated

Tasting notes: Dark chocolate, sweet orange, cherry

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From Rinaldo's Coffee:

This Colombian, Caturra varietal coffee is decaffeinated using ethyl acetate, which is a by-product of sugar cane.

The coffee first undergoes steaming at low pressures to remove the silver skins before then being moistened with hot water to allow the beans to swell and soften. The coffee is then washed several times with natural ethyl acetate, to reduce the caffeine down to the correct levels. Once this process is finished the coffee is then washed of the remaining ethyl acetate.

You may notice that the roasted beans are much darker than other speciality caffeinated coffees. This doesn't mean it is over-roasted. Quite the opposite. Through the decaffeination process the raw "green" bean takes on a much darker colour. This sugar cane method is much sweeter than other decaf methods.

Name: El Cascabel - sugar cane process
RECYCLABLE Packaging: YES
LETTERBOX friendly (single bag): YES
Altitude: 1800 masl
Origin: Colombia, South America
Process Method: Decaffeinated
Varietals: Caturra

Roasterr: Rinaldos Coffee

RECYCLABLE Packaging: YES
LETTERBOX friendly (single bag): YES

Delivery prices to United Kingdom


Initial collection: Rinaldo's Coffee - Kendal, Cumbria

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.