Detour Coffee Roaster - Colombia Guarapo Decaf

Coffee Story
Grown in the beautiful Huila region of Colombia by the Monkaaba Producer group, this naturally decaffeinated coffee is juicy, sweet, and fruity. Guarapo is named after the popular pressed sugarcane drink in Huila and is part of the ongoing relationship between Semilla and Monkaaba to purchase more quality levels from smallholder producers without compromising on price. This specific lot is a fully washed field blend of Caturra, Colombia, and Castillo coffees from ten small-parcel producers with farms at 1500 MASL and naturally decaffeinated using the E.A or Sugarcane method. Much like all of our Single Origin decaf lots, we've developed the roast profile on this coffee so that it is great no matter how it’s brewed. We love it, whether it’s filter, immersion, or decaf espresso!

About Monkaaba
Monkaaba is a Producer collective in San Agustin led by Esnaider Ortega-Gomez and select other growers who have worked for many years to sell their coffee on the specialty market. The group is focused on developing more autonomy over its coffee production and involvement in its marketing and sale on the specialty market to roasters. Monkaaba’s goal then is to assist other growers in the area to not only find a better market for their coffee, one that pays a solid price but also to invest in the knowledge and skill of producers in a way that ensures their future success.

About the Natural Sugarcane Decaffeination Method
Sugar Cane or E.A. (Ethyl Acetate) processing (aka "The Natural Decaffeination Method") is done at the origin and starts by fermenting molasses derived from sugar cane to create an alcohol. This alcohol is then mixed with acetic acid to create ethyl acetate. In Colombia, where a lot of sugar cane is grown, this naturally occurring solvent makes sense to complement their thriving coffee-growing/processing industry. E.A is commonly found in wine, beer, fruit, vegetables, and other food and beverages.
First, the coffee is steamed to open up its pores. Next, the E.A. is applied via water, dissolving the green seeds' caffeine. Then, the caffeine is separated and filtered from the tank. Finally, the now-decaffeinated seeds are steamed again to remove any residual E.A. before being dried and shipped. This method avoids excessive heat or pressure, which can radically disrupt a green seed's cellular structure. One downside of this process is that since the pores of the seed are opened up through steaming, the coffee does tend to age more quickly (both as roasted and green) than our regular single-origin offerings. You may notice this via the "sweaty," darker appearance of the roasted beans.