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Espresso · Decaffeinated · Nut, Caramel
DECAF Castillo
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€14,00 EUR
Unit price
€56,00 EUR/kg
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Decaf Castillo — Decaffeinated Espresso with Sugarcane Process, La Cristalina, Quindío
Full flavor, no caffeine. La Cristalina is a family farm with over 100 years of history. In Quindío, the Grajales family cultivates their plots for the fifth generation, now led by María Grajales. This Castillo is decaffeinated using the Sugarcane Process: ethyl acetate from Colombian sugarcane instead of chemical solvents. It tastes like coffee, not decaf. Nutty, sweet, with a smooth texture that remains clear even in milk drinks.
Region
Quindío, Colombia
Altitude
1,420 m
Producer
Grajales Family — La Cristalina
Variety
Castillo
Processing
Decaf, Sugarcane Process (washed)
Score
85
Preparation
Espresso roast. Portafilter or automatic machine. The nutty sweetness remains clear even in milk drinks.
Grind
Fine
Dose
18 g
Yield
36 g
Ratio
1 : 2
Temperature
93 °C
Extraction Time
27–30 s
Processing
Sugarcane Process, Decaffeination with Sugarcane
Caffeine is removed with ethyl acetate, a natural solvent derived from Colombian sugarcane. Unlike chemical decaffeination methods, this process hardly affects the aromas. The beans are carefully fermented beforehand and evenly dried in special drying tunnels. The result is a decaf that tastes like it's not decaf.
About This Coffee
This decaffeinated Castillo comes from Finca La Cristalina in Quindío, Colombia, a family farm that has been growing coffee for over 100 years. The Grajales family cultivates their plots for the fifth generation, now led by María Grajales.
The Sugarcane Process is a decaffeination method developed in Colombia that works particularly well for Colombian coffees. The ethyl acetate is extracted from local sugarcane, a natural solvent that removes caffeine without destroying the aromatic structure. Freshly roasted in Berlin.
Frequently Asked Questions
What is the Sugarcane Process?
The Sugarcane Process is a decaffeination method developed in Colombia. Instead of synthetic solvents, ethyl acetate, derived from Colombian sugarcane, is used. Ethyl acetate selectively binds to the caffeine in the bean and is then washed out. Compared to chemical methods (methylene chloride) and the CO₂ process, Sugarcane least affects the aromatic structure of the coffee. The result is a decaffeinated coffee that largely retains its natural notes.
Does decaf really taste like coffee?
Yes, if the decaf is well-made. The poor reputation of decaf comes from times when it was exclusively processed industrially: a lot of caffeine removed, but also a lot of aroma. With the Sugarcane Process, using carefully fermented and slowly dried beans, the aroma profile is largely preserved. Our Decaf Castillo tastes nutty, sweet, with a smooth texture; you'll recognize that it's Castillo from Quindío. Decaf drinkers who are familiar with "typical decaf" musty notes will be pleasantly surprised here.
How much caffeine remains after decaffeination?
The Sugarcane Process typically removes more than 99.9% of the caffeine. This means that in a typical espresso serving (18g of beans), a residual amount of approximately one milligram of caffeine remains. For comparison: a normal espresso contains about 80mg of caffeine. For most decaf drinkers, this residual amount is irrelevant, even when combined with several cups a day.
Is this decaf suitable for milk drinks?
Yes, especially so. The nutty sweetness and full body of the Castillo remain discernible even with milk. It performs cleanly in a flat white, cappuccino, or latte, without getting lost. It also works perfectly as a pure espresso or in a moka pot. For many decaf drinkers, this is precisely the coffee they enjoy in the afternoon or evening: full-bodied flavor without the caffeine kick.
Who are the Grajales family?
The Grajales family has cultivated Finca La Cristalina in Quindío, Colombia, for over 100 years. Today, the responsibility lies with María Grajales, representing the fifth generation. The farm specializes in Castillo and works closely with local decaffeination facilities that use the Sugarcane Process. One hundred years of experience in coffee cultivation, combined with a modern, gentle decaffeination technique: this results in a decaf that goes beyond the standard.