DECAF Castillo

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. Chocolate|Panela|Almond 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 Brew Time 27–30 s → Recipe for your grinder & method Processing Sugarcane Process, Decaffeination with Sugarcane Caffeine is removed with ethyl acetate, a natural solvent obtained from Colombian sugarcane. Unlike chemical decaffeination methods, this process barely affects the aromas. The beans are carefully fermented beforehand and uniformly dried in special drying tunnels. The result is a decaf that tastes like it isn't decaf. About the Producer – Grajales Family (La Cristalina) 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 has been cultivating their plots for five generations, now led by María Grajales. The Sugarcane Process is a decaffeination method developed in Colombia and works particularly well for Colombian coffees. The ethyl acetate is obtained from local sugarcane, a natural solvent that removes caffeine without destroying the aroma 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, which is extracted from Colombian sugarcane, is used. The ethyl acetate selectively binds the caffeine in the bean and is then washed out. Compared to chemical methods (methylene chloride) and the CO₂ process, Sugarcane least affects the aroma 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 bad 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 soft texture; you can 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? With the Sugarcane Process, typically more than 99.9% of the caffeine is removed. This means that in a typical espresso serving (18g of beans), a residual amount of approximately one milligram of caffeine remains. For comparison: a regular espresso contains about 80mg of caffeine. For most decaf drinkers, this residual amount is irrelevant, even when combined with several cups a day. Is decaf suitable for milk drinks? Yes, especially so. The nutty sweetness and full body of the Castillo remain discernible even through milk. It works cleanly in a flat white, cappuccino, or latte, without being overwhelmed. It's also perfect as a pure espresso or in a mocha. 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 been cultivating Finca La Cristalina in Quindío, Colombia, for over 100 years. Today, María Grajales leads the fifth generation. The finca 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 modern, gentle decaffeination technology: this results in a decaf that goes beyond the standard.