Coffee Colombia, Frutas Prohibidas (decaf)
Flavour profile: chocolate. Tasting like milk chocolate
€10.50 – €35.00 incl btw
Frutas Prohibidas – Coffee Quest
Death before decaf? We would rather live to taste the most amazing decaf coffees.
Ever since the start of Dagger Coffee we have believed the delicious decaf is out there. The problem with decaf is often that the coffee that is being used is of poor quality. The process of decaffeinating coffee is an extra step in the process, hence the price will be higher. Most roasters are excited to pay for a higher quality, but just not this extra step of decaffeinating added to the already higher price of quality coffee. Also, there is just less demand for decaf. This all doesn’t add up to great decaf being widely available. And we have to be honest here. This decaf is not the best coffee we have ever bought, but it sure is balanced and has a very nice and creamy mouthfeel. Hence we decided we would drink this ourselves. But our search for amazing complex and fruity (?!) decaf is still on.
As a flavour profile it really matches our chocolate range. It has some milk chocolate characteristics as well as cacao.
Our decaf, Frutas Probibidas comes from four different producers. All from the Huila region in Colombia. One of the producers is Ernedis Rodriguez from El Paraïso. You might now him from our not-decaf coffee “El Paraïso”. Other producers are the Torres family with Finca El Mirrador and the Santa Maria collective. The biggest contributor is the Laboyano with 65% containing their coffee.
All of these coffees are produced as a washed coffee. This means they all dry with a removed mucilage. The decaffeination process takes place in Germany, where they also blend the coffees together. This process is overseen by our importer of this coffee “The Coffee Quest”. The caffeine of this coffee is removed thanks to a liquid Carbon Dioxide process. For this process they use naturally carbonated water from a spring in the south Germany. This water is actually also commercially available as “Perrier” or “Bru”. The water is being pressurised and the CO2 is separated from the water. Because of the pressure, the CO2 will keep a liquid form. This is the solving agent for the decaf. The coffee will be put in a liquid C02 bath. Because CO2 is not a very great solving agent only the decaf and not the aromatics of the coffee will be dissolved. By doing it this way, the flavours in the coffee will stay in place.