Just because you don't want caffeine doesn't mean you can't have amazing coffee! The Santa Rosa de Cabal roast delivers the smooth flavor (and aroma!) of a high-quality Specialty Coffee without the caffeine. This well-balanced roast has undertones of nougat, caramel, and red apple that harmonize across your palate in a calm, unhurried way.
This roast will bring you joy and tranquility as it transports you to the healing waters of the Santa Rosa de Cabal thermal hot springs on the slopes of the Andean mountains. See below to learn more about the Santa Rosa de Cabal region of Colombia and the decaffeination process used for this coffee.
Flavor notes: Dried cherry, caramel, nougat, red apple and hazelnut.
Process: Sugar cane decaf (ethyl acetate), an organic compound derived from sugar cane - to remove 97% of the caffeine from coffee beans.
ABOUT SANTA ROSA DE CABAL, COLOMBIA
Santa Rosa de Cabal is a mountainous coffee region in Colombia, abundant with beautiful waterfalls and steamy natural thermal hot springs among a breathtaking cloud forest. A slow pace is the only pace here, and you'll appreciate being in the moment as you arrive surrounded by epic misty mountain views that just embody relaxation, even before soaking in the thermal hot springs.
Soaking in hot springs may be one of the most relaxing activities known to man. Bathing in thermal waters stimulates metabolism and digestion, improves relaxation and the production of endorphins. And the thermal springs in Santa Rosa de Cabal are unlike many other tourist hot springs, in that they do not have even a touch of the sometimes sulfuric smell of hot springs.
The Santa Rosa de Cabal hot springs were discovered on top of some mountains by the Arbelaez Mejia family. After enjoying the undeveloped waters for themselves, they started studying the waters and realized they were thermal due to telluric current (instead being heated by magma). About 70 years ago, they opened a tourist attraction and today the area has many spas and natural resorts offering not just thermal relaxation but treatments including mud, clay and algae.
ABOUT THE DECAFFEINATION PROCESS
This coffee went through a custom decaffeination process in Colombia that results in removal of almost all of the caffeine using a special, natural process.
The green beans are soaked in a solvent involving a derivative of fermented sugar to bond the coffee's chlorogenic salts that allows for the caffeine to be removed. After this step, the coffee is extracted from the solution, and the solvent is removed by steaming the coffee at a low pressure. The finished product retains its flavor integrity but contains almost no caffeine at all. The maximum amount of caffeine that remains after this process is between 0.01–0.03% caffeine.