Decaffeinated - Chambaku

Process: Washed
The decaffeination process uses high-mountain spring water and ethyl acetate extracted from sugarcane molasses. Ethyl acetate is a selective solvent for caffeine that occurs naturally (in yellow fruits such as bananas). It has two major drawbacks: it is highly flammable and has a characteristic (sweet) odor. Handling it is therefore quite delicate, which affects production costs and typically gives coffee treated with this extraction mixture a different aroma and slightly alters the flavor. This decaffeination process guarantees a minimum caffeine extraction rate of 97% and a maximum solvent residue of 20 PPM. The moisture content is 11%.

Finca Chambakú is one of the farms NOMAD with every year. And Felipe Restrepo brings us the new harvest of his delicious Chambakú Decaf. He tells us that they’ve revamped the entire process they used for this coffee. They wanted to improve the moisture levels, so they decided to dry the coffee in mechanical silos. As a result, they’ve achieved greater stability in the coffee, extended its shelf life, and created a more expressive cup.

When replicating this recipe, there are various variables that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, the water, the condition of the equipment, and so on. It’s important to keep in mind that all these factors can have an impact, and you may need to make minor adjustments when replicating this recipe.