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Touchy Coffee, LLC
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COLOMBIA MAGDALENA DECAF
COLOMBIA MAGDALENA DECAF
Region Northern Huila, Colombia
Grown by
13 smallholder farmers
Elevation 1500-1800 MASL
Varieties Variedad Colombia, Caturra, Castillo
Processing Washed + EA Sugarcane Decaf
Taste notes Chocolate Malt, Cookie Dough, Nightcap
Sensory Late night diner indulgence, sweet dreams, old timey desserts
Importer Crop to Cup
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PRODUCT INFO
Region Northern Huila, Colombia
Grown by
13 smallholder farmers
Elevation 1500-1800 MASL
Varieties Variedad Colombia, Caturra, Castillo
Processing Washed + EA Sugarcane Decaf
Taste notes Chocolate Malt, Cookie Dough, Nightcap
Sensory Late night diner indulgence, sweet dreams, old timey desserts
Importer Crop to Cup
DESCRIPTION

If you’ve been buying coffee for more than ten years — whether professionally or simply for your own sipping — it’s easy to suddenly sound like an old geezer when talking about decaf. “IN MY DAY,” … you might say … “YOU WERE LUCKY IF YOUR DECAF DIDN’T TASTE LIKE SOY SAUCE. YOU’D JUST LOOK FOR A ROAST AS DARK AS THE NIGHT AND PRETEND TO ENJOY IT WHILE WASHING DOWN THAT EVENING SLICE OF PIE.” 

If saying this to a younger, more exuberant coffee drinker, they may just respond with one of those fake, patronizing smiles — OK GRANDPA, LET’S GET YOU TO BED — is what they might be saying with their eyes. But you know, no matter how many times us old timers remind specialty-spoiled newcomers that we used to have to roast our coffee uphill BOTH WAYS, the death-before-decaf trope really is getting harder and harder to believe each year. 

And so here we are, in the grand old annum of 2022, and we have yet another very, very delicious decaffeinated coffee from Colombia on our menu. In Colombia, where sugarcane is abundant, the EA (Ethyl Acetate) decaffeination process has become so mainstream that it’s relatively safe to assume that any Decaf Colombia from a specialty roaster is going to be pretty darn decent, at the very least. Shared Source, one of our importing partners, sums the process up like so: “sugarcane molasses is fermented to create ethanol, and then mixed with acetic acid to create Ethyl Acetate. The coffee is steamed [to] open the pores and allow for the extraction of caffeine molecules. From there, it’s placed into an ethyl acetate solution where it bonds to the salts of chlorogenic acid inside the beans. When the coffee is fully saturated, the solution is drained and refilled until 97% or more of the caffeine is removed.” 

Ok, so that recipe may not sound as delicious as something you’d overhear on Top Chef, but after years of tasting the results, we can attest that the quality of these coffees is awesome. This rendition blends coffees from thirteen producers located along the Magdalena River in northern Huila, Colombia. These coffees are blended with a target flavor profile in mind — rich chocolate, baked sweets, comfort, and class. Whenever wanting to wind down with the cozy delight of a warm mug of joe, this, dear friends, is your ticket to ride.

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