Compass Coffee Roasting
Colombia Bayter Natural EA Decaf

Roaster Location: Flag of Canada Vancouver

5.00(1)

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Bean Source Country: Colombia
Bean Source Region: Tolima
Varietal: Caturra
Process: Natural, EA
Decaf

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Reviews(1)

5.00(1)

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Latest Reviews and Tasting Notes

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    Coffee Roast Admin

    165 roasts rated, avg score of 4.99

    5.00 - Average

    This coffee won a Gold Medal in the Decaf category of the Golden Bean awards. Because this is a prestigious, judged competition, we count Gold and Silver as a five-star review to help people find the best coffee.

    Please visit https://goldenbean.com/ for additional details.
    2 months ago ยท See more from Coffee Roast

More Details

Bean Source Country: Colombia
Colombian coffees are known for their balanced taste, featuring bright acidity, medium body, and a range of flavors, including fruity notes, caramel sweetness, and nutty undertones. Colombia's worldwide reputation for producing great coffee at scale is well-deserved. Increasingly some of the best microlot specialty roasts are coming from Colombia thanks to their expertise in cultivation and process.
Bean Source Region: Tolima
The coffee-growing region of Tolima in Colombia is known for producing high-quality coffee. Tolima's coffee producers cultivate their crops on the slopes of the Andes mountain range, allowing the cherries to benefit from high altitudes, rich volcanic soils, and cooler temperatures, which can lead to slower ripening and more complex flavors. Tolima's location in the central north and central south zones of Colombia provides optimal climatic conditions for coffee cultivation, with two distinct dry seasons and two wet seasons annually. This combination of ideal climate, altitude, and soil, along with the expertise of local coffee growers, results in the production of exceptional coffee beans with pronounced aromas, balanced acidity, and distinctive cup profiles.
Decaf
Decaffeinated coffee has undergone a process to remove most of the caffeine content while preserving its flavor and aroma. There are three primary decaffeination methods. The solvent-based method involves soaking coffee beans in water to dissolve the caffeine, followed by adding a solvent, such as methylene chloride or ethyl acetate, to bind to the caffeine molecules selectively. The Swiss Water Process (SWP) is a chemical-free method that relies on the principles of solubility and osmosis. Finally, the carbon dioxide method involves using supercritical carbon dioxide to extract caffeine from the coffee beans. Decaf coffee typically retains most of the flavor and aroma of regular coffee but with a significantly reduced caffeine content (around 2-3%).

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