The town of Buesaco lies high on a ridge in the Andes Mountains of the Nariño department in Colombia. The cooperative works with more than 300 smallholders farmers all over the Nariño department who generally harvest coffee all year around. Farmers are paid premiums on top of the market price these premiums incentivize high quality standards and good agricultural practices, like avoiding the usage of glyphosate and other chemicals. This lot of decaffeinated coffee in particular consists of small batches of beans from farms around the Galeras Volcano. This coffee was decaffeinated using the Ethyl Acetate (EA) decaffeination process.

Ethyl acetate is produced by esterification between ethyl alcohol, which is derived from the fermentation of sugar cane, and acetic acid. The green coffee is submerged in a wash of water and ethyl acetate, during which the ethyl acetate bonds with the caffeine in the coffee and begins to extract it from the green seeds. The EA solution is flushed and the process is repeated until reaching a minimum decaffeination level of 97%. Finally, the green coffee is steamed to remove any remaining ethyl acetate from the seeds.

Galeras Decaf

At Round Hill we respect our coffee’s journey from farm to cup. Our coffee arrives as green beans – the farmer’s finished product – and we are careful to preserve and compliment the hard work already put in to each bean. We test-roast each coffee and allow it to rest. It is then brewed in a variety of ways to ensure maximum flavour and quality. Origin, variety and process are all key factors in determining each coffee’s individual roast profile – with taste the central focus of everything we do. We focus on each coffee’s unique character and roast to highlight its dynamic flavours and sweetness. 

Galeras Decaf

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Galeras Decaf