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Coffee Info
Flavor profileGolden Raisin, Milk Chocolate, Orange, Molasses
Region Santa Maria, Huila Volcano
ProducersAsociación La Victoria
FarmAsociación La Victoria
Altitude1700-2150 masl
Varietal Typica, Caturra, Colombia
Processing Washed CO2 Decaf
Roasting Profile
Omniperfect balanced for espresso and filter extractions

There are many reasons one might have to look for a decaffeinated coffee, most of them health related. Decaffeinated coffee has a bad reputation but there are many processes that can be used to get the caffeine out that are healthy and safe and do not take the coffee flavours with it. As it is the case with coffee beverages, the quality of the product you put in the liquid baths plays an essential role in the quality of the resulting lot. Bad quality green beans from old crops are almost a standard in decaffeination. Starting with a low-quality coffee is questionable, as the process is not enhancing any flavours for you final cup of coffee. That is why we look for the lots that not only use one of the decaffeination methods we trust (Swiss Water, CO2, Sugar cane E.A.) but only start with great coffee to begin with.

Decaffeinated coffee Liquid Carbon Dioxide (CO2) is the technique that was used to decaffeinate this specific lot Carbonised water is extracted from wells in the south of Germany. This water is naturally carbonised by being in contact with carbonated minerals for thousands of years. The water is being pressed down by limestone or dolomite, pressurising it and adding carbonate to the water. You can easily find this water in the supermarket, for example: Perrier or Bru. The water is pumped up to the surface and kept under pressure. The CO2 is separated from the water and by keeping it pressurised the CO2 remains liquid. This liquid CO2 is the bath in which the green beans will be decaffeinated. Unlike water, liquid CO2 is a very bad solvent, which now comes in handy. Only caffeine is extracted from beans while other compounds remain. The liquid circulates past the beans picking up all the caffeine, moving towards a tank at the end of the process, where the saturated CO2 drops off the caffeine and the CO2 is reintroduced to the beans. This process is repeated until there is less than 0,08% of the caffeine in the beans. The caffeine will be extracted from the system by dissolving it in water. This by-product is perfect to use as a natural additive for sodas or natural energy drinks.

This lot comes from La Victoria Association in Northern Huila. The association started out with 30 committed producers and their families. In 2020 the group will grow to about 50 members that have a similar vision for quality improvements and taking steps to protect the environment. Each of the farm members is located around the town of Santa Maria, at the foothill of the National Park Nevados de Huila (Huila Volcano). Next to that, the association plays a key role in the Santa Maria station, where they provide manpower for both the Lab and Warehouse activities, but also help us reach the local community of smallholder farmers. Andrés Perdomo is the representative of the Association La Victoria in Santa Maria. He says that “when the association was founded we wanted to produce specialty coffee. We wanted to make coffee that was very different from normal coffee so that we could access specific buyers.” The difference comes from the fact that Santa Maria, in the foothills of the Huila volcano had been closed off from the rest of the country for decades because of the guerrilla in the region. There are only two narrow unpaved access roads along dangerous precipices, so it was impossible for the authorities to enter the area. This is fortunate for specialty coffee lovers; the Coffee Federation never had a presence here. Resulting from that all farmers of La Victoria grow Caturra, Colombia or Typica varietals. Hardly any converted to Federation’s favourite; Castillo. That’s why even if it’s a cooperative lot, the quality is outstanding, with a remarkable sweetness and liveliness that makes coffee even better as it cools down.

In July one of the Associations, Type 1 lot was sent to Germany for decaffeination. After checking the different styles of decaffeination the choice fell on CO2 decaffeination. The flavour profile loses some intensity, but it keeps all of the original flavours (scoring only a point less on the SCA scale). A good result that indicates we are able to provide the exact same coffee, with and without caffeine. Good ingredients make it possible to produce high-quality decaf, enjoyable to drink at any time. Even with a caffeine allergy or high sensitivity, people are able to drink specialty coffee. 

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