Decaf Santa Barbara

FLAVOUR NOTES  :
Milk Chocolate, Strawberry, Creamy

ORIGIN : Honduras
REGION : Santa Barbara
ALTITUDE : 1400-1600  m.a.s.l
PRODUCER : Smallholder Farmers Collective
VARIETAL : Blend
PROCESS : EA Sugarcane Washed
WEIGHT : 250g or 1kg

 DESCRIPTION  :

This smooth Honduran decaf comes from a collective of smallholder farmers in Santa Barbara, grown at 1,400–1,600 m and gently processed using the EA washed method to keep its natural character intact. Expect a creamy cup of creamy milk chocolate and juicy strawberry sweetness.

Lovingly cultivate coffee on steep, high-altitude slopes where cool temperatures and rich soils foster slow cherry development and complex flavours. Known for their meticulous processing and innovation, these producers consistently deliver exceptional coffees with vibrant acidity and distinctive regional character.

EA Decaf
This coffee is gently decaffeinated using ethyl acetate (EA), a naturally occurring compound found in sugar cane and fruits. The process selectively removes caffeine while preserving the coffee’s original character, allowing its flavours to remain clear and expressive in the cup.

Six Steps of the Sugarcane Process

#1. STEAM: Lightly steam the coffee beans to remove the silver skins and expand their pores 

#2. MOISTEN: Moisten the beans with hot water to soften them and start the hydrolysis of caffeine 

#3. EXTRACT: Circulate EA through the beans to bind with and extract the caffeine 

#4. REMOVE EA: Use low pressure steam to remove any remaining EA 

#5. DRY: Dry the coffee beans to the desired moisture content 

#6. POLISH: Apply carnauba wax to protect the coffee and add stability 

The sugarcane process preserves most of the coffee's original flavours, and can also add fruity notes. As an extra benefit it also has a lower carbon footprint than other decaffeination methods.