Colombia Camionetta Anoxic Sugarcane Decaf Nº 238
Colombia Camionetta Anoxic Sugarcane Decaf Nº 238
Colombia Camionetta Anoxic Sugarcane Decaf Nº 238
Colombia Camionetta Anoxic Sugarcane Decaf Nº 238
Colombia Camionetta Anoxic Sugarcane Decaf Nº 238

Colombia Camionetta Anoxic Sugarcane Decaf Nº 238

From £14.95

Tastes Like:

Honeycomb, Redcurrant & Lemon

Roast:

This unique coffee undergoes an anoxic fermentation before drying as the whole cherry and finally being sent for decaffeination. That is a lot of Read more

About Colombia Camionetta Anoxic Sugarcane Decaf Nº 238

This unique coffee undergoes an anoxic fermentation before drying as the whole cherry and finally being sent for decaffeination. That is a lot of processing for one coffee! But we believe this is one of the best decafs we've tasted. We've chosen to take this roast a little further than our standard RARE light style to develop the inherent sweetness and full body. It's been a privilege to showcase a coffee that has undergone such an intensive, meticulous, and innovative process - and that can be enjoyed as a decaffeinated option!

Size: SMALL 250g

£14.95
£50.95

Grind: WHOLE BEAN

Whole Bean If you grind your own beans
Cafetiere Suitable for Cafetiere & Chemex, coarse grind
Filter Suitable for Drip & V60 filters, Aeropress & Stovetop
Espresso Suitable for Espresso machines (for DeLonghi choose Filter grind)
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Delivery information

Roasted & dispatched the next working day with Royal Mail Tracked service.

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Colombia

Process

Anoxic Natural Sugarcane Decaf

Producers

10 Smallholders in the Red Association

Grown

Pitalito, Huila

Altitude

1800m

Varietals

Pink Bourbon

This coffee is named after the trucks (Camionettas) that transport the coffee from each smallholding to the local mill. Around 10 producers, all farming the Pink Bourbon varietal individually ‘float’ their harvested coffee cherries. This involves submerging the cherries in water to separate rip and underripe fruit. The ripest fruits are then transported to the drying station for further fermentation in an anoxic (oxygen free) environment.

The coffee is then dried using a combination of greenhousing and mechanical dryers, before being transported once more the decaffeination facility in Manizales. We believe this coffee in unique among decafs for many reasons, but one being that the coffee is grown in the same region as decaffeination takes place which keeps the food-miles, and resulting carbon footprint, down to a minimum.

The decaffeination is carried out using ethyl acetate derived from locally sourced fermented sugarcane. The green (unroasted) coffee is steamed and soaked in a solution containing the EA compound, which bonds to the caffeine molecules. The coffee is re-steamed to remove the EA from the final product.

Ash says...

This coffee is complex, fruity and highly aromatic - decaf drinkers need no longer feel left behind!

Coffee Jungle
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