DECAF COLUMBIA CO2
Description
Roast Profile: Suitable for both Espresso and Filter brewing.
Grind: Whole beans (standard option).
Recommended Resting Time After Roasting:
- Espresso: 10–14 days
- Filter: 7 days
At KESTAR COFFEE, every batch is roasted to order to ensure maximum freshness. Coffee is supplied as whole beans by default and packed in a premium valve bag that allows natural degassing while preserving freshness and aroma.
If you would like your coffee ground, simply leave a note in the Order Comments section before completing your purchase. Please specify your preferred brewing method, such as espresso, filter, moka pot, French press, Turkish coffee, or any other preparation method, and we will grind it accordingly.
Process: CO₂ Decaffeinated | Score: 82.5 points
Flavor Profile: Berry, chocolate, and citrus notes.
Although coffee production in Colombia did not develop into a major commercial industry until the 19th century, it is believed that coffee arrived in the country roughly a century earlier, brought by Jesuit priests.
With the emergence of commercial production, coffee cultivation expanded rapidly. The first commercial plantations were established in the northeastern part of the country, near the Venezuelan border. Today, coffee is grown extensively throughout Colombia and represents an important agricultural activity in 20 of the country's 32 departments.
Colombian coffee is renowned worldwide for its diversity, and this decaffeinated coffee preserves the characteristic sweetness and complexity of its origin while offering a lower-caffeine experience.
CO₂ Decaffeination
CO₂ decaffeination is a non-solvent decaffeination process. The main difference between solvent-based and non-solvent methods is that solvent processes use artificially produced chemical compounds, while non-solvent methods rely on naturally occurring compounds.
Although solvent-based decaffeination methods are considered safe for human consumption, many specialty coffee roasters and consumers prefer non-solvent processes because of their more natural approach.
The CO₂ decaffeination process takes place inside a specially designed steel vessel. The green coffee beans are first soaked in water and then sealed inside the chamber. Carbon dioxide is brought to a supercritical state, under high pressure and at a temperature of approximately 93°C, and circulated through the coffee beans.
In this state, CO₂ selectively extracts the caffeine from the beans while preserving much of the coffee's natural flavor compounds. The caffeine-rich CO₂ is then separated by reducing the pressure, allowing the carbon dioxide to return to its gaseous state and leaving the extracted caffeine behind.
The CO₂ is subsequently recovered and recirculated through the beans, making the process highly controlled and efficient while minimizing waste.
A Naturally Expressive Decaf
The result is a coffee that combines the convenience of decaffeination with a distinctive specialty-coffee character. Berry and citrus notes bring freshness and brightness to the cup, while chocolate notes provide sweetness, depth, and balance.
A clean and expressive Colombian decaf designed to preserve the character of the coffee while delivering a smooth, enjoyable cup with significantly reduced caffeine.