Colombia - Excelso, Decaf

We are offering our own decaffeinated coffee from Colombia for the first time!  This has been decaffeinated using the Carbon Dioxide Process which is one of two non-solvent methods, together with the Swiss water method:

In the CO₂ decaffeination process, water soaked coffee beans are placed in a stainless steel container called the extraction vessel. The extractor is then sealed and liquid CO₂ is forced into the coffee at pressures of 1,000 pounds per square inch to extract the caffeine.

The CO₂ acts as the solvent to dissolve and draw the caffeine from the coffee beans, leaving the larger-molecule flavor components behind. The caffeine laden CO₂ is then transferred to another container called the absorption chamber. Here the pressure is released and the CO₂ returns to its gaseous state, leaving the caffeine behind. The caffeine free CO₂ gas is pumped back into a pressurized container for reuse.

(Excerpt from https://coffeeconfidential.org/health/decaffeination/)

Species: Arabica

Variety: Caturra, Typica, Bourbon

Altitude: 1200 - 1800m

Rainfall: 1400mm-2900mm pa

Temperature: 8 to 24 degrees C

Processing: Washed

Tasting profile: 

•     Aroma - The coffee has a roasted nuts aroma. 
•     Body - It has a medium body.
•     Taste - This coffee has a bright citric (Citrus type) acidity with currant notes.
•     Finish - Cocoa finish