Smallholder coffee from Cauca

Cauca lies in southwestern Colombia, in the Andes between Valle del Cauca and Nariño, and much of its coffee comes from small family farms. Origin Select is a blend of their coffee, chosen specifically for decaffeination: a sweet, balanced base that keeps its flavour once the caffeine is gone.

How sugarcane decaf works

For the E.A. method, ethyl acetate is made by fermenting sugarcane. The green beans are steamed so they swell, then rinsed repeatedly in the ethyl acetate solution, which binds to the caffeine and draws it out. A final steaming removes what is left before the beans are dried. The process is gentle on the coffee’s sugars, which is why sugarcane decafs often taste sweeter than those made with older methods.

About Guido Coffee

Guido is a specialty roastery, coffee shop and barista school in Bucharest, Romania. They test a roast profile for each origin and recommend how long every coffee should rest after roasting. Their range is split into Core, the low acidity coffees with chocolate, caramel and nut notes that suit most brewers, Explore for fruitier and more floral lots, and Vision for rare small batches. This decaf is part of Core.

Brewing it

Decaffeinated beans are drier and more brittle than regular coffee, so they grind finer and extract faster at the same setting. Start a step or two coarser than usual. With its caramel and nut side, this one is forgiving in most brewers and works well as espresso, in a moka pot or as an easy evening cup in an AeroPress with Aesir Premium AeroPress Filters.

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