12 oz for $14.00 ($0.0412/gram)
"BACKGROUND This coffee is from the Medellín region of Colombia. This is one of the largest growing areas in Colombia, and they only grow arabica coffee on the hillsides of the Andes here. This region produces the majority of Colombian coffee that is categorized by bean size grade, such as excelso or the larger supremo. The terms “excelso (15-16 screen size)” or “supremo (17 screen size)” only refers to the size of the bean and has nothing to do with the quality of the beans. In fact, supremo and excelso coffee beans can be harvested from the same tree, but then sorted by size. The coffee we use is a size rating of excelso. Medellin coffees are typically not as fruity or winey as coffees from other Colombian regions. Coffee is grown in the Medellín region at the altitude of 1100-1500 meters above sea level. PROCESSING Colombia only produces washed arabica coffee. Coffees prepared via this process tend to be bright, and generally make a very clean cup. Ripe cherries are hand picked (usually by women from the region) then wet processed using traditional fermentation, and washed with pure mountain water using a series of canals. It is then sun-dried on large patios to 10-12% moisture content. The parchment stays with the green bean until it is milled at the dry mill, after which it is ready for sorting, grading, bagging, and export. Normally it is at this point, we purchase the coffee and roast it to our specifications, but the decaffeination process must occur first. Methylene chloride (MC) is the solvent used in the decaffeination process. The methylene chloride process is thought by most in the coffee industry to maintain coffee flavor better than all other processes, which is why we buy green coffee decaffeinated this way. In this method, the coffee beans are soaked in near boiling water for several hours, which extracts the caffeine as well as other elements and oils from the beans. The water is then separated and transferred to another tank and the beans are washed for about 10 hours with MC. The molecules of the chemical solvent selectively bond with the molecules of caffeine and the resulting mixture is then heated to evaporate the MC and caffeine. Lastly, the beans are reintroduced to the water that was removed earlier to reabsorb most of the coffee oils and other elements. Although MC, is a solvent, its use as a decaffeination agent is not considered a health risk. In fact, the FDA has determined any potential health risk in decaffeinated coffee is so low “as to be essentially non-existent”. While the FDA regulation allows up to ten parts per million (ppm) residual methylene chloride, actual coffee industry practice result in levels closer to one part per million in green coffee. Furthermore, while these tiny traces of the solvent may remain in the decaffeinated green beans, the methylene chloride would not survive the roasting process. MC vaporizes at 104 degrees F, and we roast our decaf coffee >400 degrees F. In addition, our brewing temperature is at about 200 degrees F, so no MC is left in your cup of coffee. FLAVOR This decaf coffee has a nice round body, a crisp acidity and a delicate finish. Prominent flavors of chocolate and lemon with hints of dried fruit make for an exciting cup of espresso."