This one’s for the decaf lovers! Some of you may recognize this coffee from when we had it in its caffeinated
form - we had the pleasure of trying the decaf from our friends at Campesino, and couldn’t pass it up! Madre
Laura is a curated blend of coffees from a community of small producers in the vicinity of Jerico, a
relatively small town in the Antioquia Department of Northwest Colombia. This blend was processed using the
washed technique, and then decaffeinated at Colombia’s only decaffeination plant, DESCAFECOL. This
particular decaffeination process (which is the same process used for our Sweet Waters Decaf) uses Ethyl
Acetate (EA), a natural compound derived from the fermentation of sugarcane. The whole process looks
something like this: the prepared coffee is brought to the decaffeination plant, where it is lightly steamed
in a large silo to open up the pores of the coffee beans to more easily extract caffeine and to remove any
parchment still left on the beans, and then added to tanks filled with EA and water to soak for about 24
hours, which removes 98-99% of the caffeine. The extracted caffeine is then sold to energy drink and soda
companies for use in their beverages. Oftentimes, certain decaffeination processes can strip the coffee of
its inherent flavors, taking some of the desirable flavor compounds out in addition to the caffeine - not
here though! This coffee still has all of its acidity and vibrancy, but none of the jitters and heart
palpitations that you might get from our full-caff options.
How to Brew It:
We’ve roasted this coffee to thrive in both pourover and espresso brew methods - for pourover methods, use a
1:15 coffee to water ratio and a brew temperature of 195–200 degrees; for espresso, 19 grams of coffee in,
32–35 grams out, for about 25 seconds.
