Colombia - La Plata (Sugar Cane Decaf) - Espresso

Colombia - La Plata (Sugar Cane Decaf) - Espresso

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High quality decaffeinated coffee is now commonplace, and Colombia is the leading producer of it. This is partly down to the latest style of processing (Sugarcane), which Colombia has in abundance as a resource. Decafs used to be bland, watery, lack viscosity and taste like liquorice. Sugarcane process has changed this for the better.

Background Info:

Our supplier has been sourcing great decaf coffees for years now, with their best output coming from a group of Colombian farms named 'Origin Select'. This project groups together a series of farms that grow coffee that is ideally suited to decaf. They are typically very sweet, balanced, offer great body and a layer of complexity, without being overly complex.

About the region / farm's / producer:

Huila is located in the South West of Colombia, and is the largest coffee producing region in the country, accounting for around 18% of the countries output. The region lies next to the Central and Eastern ranges of the Andes around the Magdalena Valley, which offers great variation in climate. Most of these farms are between 1,200 and 1,800 MASL, and benefit from nitrogen-rich volcanic soil.

Coffee farming within the La Plata region is overwhelmingly small-scale. Approximately 80% of producers from the region farm coffee on less than 3 hectares of land. This makes it hard for individual growers to generate whole lots themselves, which leads to collective OR regional lots being created, such as this one.


La Plata has a rich but very smooth profile. It gives off a brown sugar sweetness with a cashew nut texture. It is relatively low in acidity, but has a slight tinge of citrus like zest in the background. It sits well served black or white, and due to the benefits of the sugarcane EA decaf process, retains a rich body and crema.

Flavour notes: Muscavado, Cashew, Tangerine and a descriptor of Smooth.


The process of EA Deaf:

Machina Coffee's Colombian E.A. (ethyl acetate) decafs are cupped as regular green samples and specifically identified for decaffeination, which happens in-country in Colombia before the coffee goes to export. This allows them to maintain both the integrity of the quality of the coffees we choose to decaf, but also to extend their intentional and responsible sourcing to our decaf offerings as well as our “regular.”

This process works by soaking green coffee in a bath of water and a solvent called ethyl acetate, which is naturally derived from fermented sugar, among other natural sources. The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine. The coffee is removed from its bath and steamed at low pressure to ensure no traces of E.A. are left, and the finished product is almost entirely free of any but the most trivial (0.1–0.3%) caffeine content.