LA VIRGEN DECAF, COLOMBIA - FILTER COFFEE & ESPRESSO

This coffee will change your perception of what decaffeinated coffee can be. An exceptional decaf with all the characteristics of a great coffee. Roasted to suit both filter coffee and espresso preparation. Perfect for those sensitive to caffeine, looking to reduce their intake, or wanting to enjoy a cup in the evening without affecting sleep.

La Virgen comes from the Huila region of Colombia, specifically the municipality of Guadalupe. The area's climate and conditions are ideal for producing high-quality coffee. The coffee is grown in remote areas outside the center of Guadalupe, at altitudes ranging from 1,400 to 2,000 meters. The high elevation, rich soil, and abundant rainfall ensure excellent growing conditions for this coffee. The region's farmers make their living from crops like corn, beans, fruits, and livestock, but coffee is the most important and valuable crop.

We sourced this coffee through Caravela Coffee, which has been working with producers in the area since 2013. Recognizing the potential of the region and its farmers, Caravela established a purchasing point there. This facility employs a quality control expert and provides farmers with support for coffee cultivation.

The coffee is a blend of beans from several farms in Guadalupe. Farms in the village are typically family-run, and coffee processing also happens on-site. The coffee is handpicked, ensuring only ripe cherries are selected. Afterward, the cherry pulp is removed, and the beans are fermented for 16–36 hours. They are then washed and dried in the shade for an average of 15–25 days. Once dried, the coffee is brought to Caravela’s purchasing point, where its quality is inspected and analyzed. From there, the coffee is sent to Caravela’s dry mill in Armenia before being shipped worldwide.

While Caravela typically decaffeinates its coffees in the producing country, this batch was specially processed in Germany. The decaffeination used the sugarcane process. The solvent required to remove caffeine, ethyl acetate (EA), is derived from sugarcane. EA, essentially an alcohol, is formed during the fermentation of sugarcane before being mixed with water. The coffee is steamed to open its cell structure, allowing the EA-water solution to extract caffeine without damaging the beans. The process takes 8 hours, with frequent solvent changes to remove 99.7% of the caffeine. Afterward, the coffee is steamed again to remove any potential EA residue before being dried and polished, ready for sale.