Colombia, Decaf

Size: 12oz
Grind: Whole Bean
Roast level: Medium
Sale price$16.25

Pickup available at Bedrock Coffee Roasters

Usually ready in 24 hours

Customer Reviews

Based on 2 reviews
Linda A.
Need to drink decaf

Columbian decaf is my favorite. One cup every am!!!

Great Decaff coffee

Indulging in the decaffeinated coffee has been a delightful experience. Rich, smooth profile enhanced by a subtle refreshing undernote of lemon adding a unique zest to each sip. Making it a truly exceptional choice for those seeking premium decaffeinated options.


Tasting Notes: Medium roast with distinct sugar crusted lemon and graham cracker notes.

Country of Origin: Colombia

Region: Huila

Farm: Various smallholder farmers

Altitude Grown: 1200–2000

Process: Decaf

Variety: Castillo, Caturra, Colombia


This is our only offering of decaf, sourced from the Huila region in Colombia. The beans are processed on site, using a natural decaffeination process with fermented sugars and low pressure steaming. With quality in mind, this has been carefully processed and roasted to provide a decaf that rivals the taste of regular coffee. Expect more out of your cup with this flavorful medium roast.

*Contains no more than 0.01–0.03% caffeine

For more information on the decaffeination process, please refer to Cafe Imports' Sugarcane E.A. Decaf Process

Ethyl acetate (E.A.) decaffeination is a natural process that maintains the integrity of green-coffee flavor.

  • Ethyl acetate occurs naturally in many fruits, which is why this method is often referred to as natural decaffeination.
  • This method requires a thorough steaming of the beans until they swell. An ethyl acetate aqueous solution is used to wash the swollen beans repeatedly.
  • Ethyl acetate is a polar molecule, which makes it a good solvent for capturing the polar caffeine molecules from the coffee beans, since “like dissolves like.” The caffeine molecules bond to the ethyl acetate molecules and migrate through the cell membranes of cells of the beans.

The Sugarcane E.A. Decaffeination Process removes a minimum of 97% of all caffeine originally present within green coffee. The residual amount of Ethyl Acetate equates to a maximum of 10 ppm (a ripe banana naturally contains about 200 ppm). Ethyl Acetate has an evaporation point of 70°C. As coffee is roasted at a temperature well above this threshold, roasted coffee will present no trace of E.A.

*Source: Cafe Imports E.A. Decaf

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