Working in direct trade with Colombia for the Night Rider decaf!
This particular coffee is from the Anserma Co-op.
Founded in the year 1967 by the visionary coffee producers in town, it is one of the most ancient in the state of Caldas, Colombia, with over 46 years of service. The Anserma Cooperative is composed of 5 municipalities (Anserma, Risaralda, Belalcazar, San José and Viterbo), which unite 2084 associates, of whom 812 are women. It’s only the beginning of a turnaround but already the girlpower is a driving force behind this powerhouse squad!
Death before decaf? We think not!
Decaf was always something I had steered far away from in my early years of this caffeinated journey. I thought; “Great… A flat, papery tasting coffee that doesn’t even yield the basic utilitarian after effect that we all drink this stuff for!”
I’m not saying that all decaf is bad… I’ve had amazing decaf coffees in the recent years… Some from Tanzania, Colombia, Peru…but it’s still difficult to find truly exceptional ones, & for that reason, we may run out of decaf once in a while but, trust that we’re trying to source only the most delicious coffee that, even without the buzz, tastes as good as the real thing.
This decaf is made using the “sugarcane” or ethyl-acetate process. What is that, you ask? Well…
(E.A.) processing, also commonly referred to as natural decaffeinated, starts by fermenting molasses derived from sugar cane to create ethanol. This alcohol is then mixed with acetic acid, to create the compound ethyl acetate. This liquid is then used to submerge the beans for around 8 hours and then is drained and the beans are dried & bagged to send to us. In our experience, these decafs & mountain water decaffeination produce a superior final product compared to the more common swiss water process but, in short, always leave the door open for any decaf coffee to impress us!