La Cristalina | Decaffeinated Coffee Omniroast | 100% Arabica

Brief Description:

• Flavor profile: Castillo dark chocolate, sweet cherry, orange
• Roast level: balanced (Omniroast)
• Harvest: 2025
• Region: Quimbaya, Quindio, Colombia
• Altitude: 1200m
• Processing: Washed – Fully Washed
• Microlot: 100% Arabica

Product Details:

Directly imported from Finca Cristalina in the Quindio region, Colombia, through our partner Columbian Spirits, this is an outstanding example of caffeine-free coffee enjoyment.

This farm has been run by the Grajales family for 100 years. Having grown over the years and repeatedly divided into new small fincas, not only coffee and cocoa are grown here, but also other crops to keep the soil fertile and provide the necessary shade for the coffee.

This Castillo Arabica variety coffee is washed, processed, dried immediately after harvest, and, contrary to the norm, decaffeinated directly on site. In contrast to decaffeination in Germany, this is not done with chemicals or steam, but with sugarcane, from which a natural solvent for decaffeination is obtained, in which the coffee is then bathed to bind the caffeine. After another wash, the coffee is then mechanically dried to achieve a stable residual moisture in the coffee.

Taste-wise, this full-bodied coffee with its exceptional bouquet is reminiscent of dark chocolate with notes of sweet cherries, oranges, and a light marzipan aroma. A medium acidity completes a strong coffee with a round body.

Process for decaffeinating coffee from Finca Cristalina:

The decaffeinated coffee from Finca Cristalina in Colombia is produced using a unique, natural process that sets it apart from conventional methods. Here's how it's produced:

Harvest: The coffee cherries are picked on the farm, located in the Quindio region, known for its rich and fertile soils. Finca Cristalina has been operated by the Grajales family for over 100 years, guaranteeing high quality coffee beans.

Washing and Processing: After harvesting, the beans are immediately washed and processed to prepare them for decaffeination. This step helps remove the pulp and prepares the beans for the next processing steps.

Decaffeination Process: The coffee beans are decaffeinated directly on the farm using a sugarcane-based method. This differs from many common methods that use chemicals or steam. The sugarcane is used to obtain a natural solvent that extracts the caffeine from the coffee beans. The beans are bathed in this solvent to bind and remove the caffeine.

Washing and Drying: After the decaffeination process, the beans are washed again to remove any solvent residues. They are then mechanically dried to achieve the ideal moisture content and ensure stable residual moisture, which is crucial for proper storage and preparation of the beans.

Flavor Profile: This decaffeination process preserves the natural flavors of the coffee. The resulting coffee has a full body with a rich bouquet reminiscent of dark chocolate, with notes of sweet cherries, oranges, and a hint of marzipan. A balanced medium acidity rounds off the strong coffee with a full-bodied texture.

Compared to many industrial decaffeination processes, this method is more natural, preserving the unique characteristics of the coffee while making it caffeine-free.

Our coffees are available in different quantities as whole beans or ground. You can choose between different grind sizes – depending on which coffee machine you use to prepare your coffee.

For every unit of coffee sold, The Coffee Board supports the “Orphans Hope & Life Kenya” orphanage with 50 cents.