Our decaf is deliciously sweet and smooth. It's often difficult to tell it's decaf!
Altitude: 1,900 MASL
Decaffeination: Sugar Cane EA
This coffee was grown, processed and decaffeinated by the 40-some grower-members of the Terra Café Association around the town of San Pedro de Cartaga. Most of these farmers and their neighbors grow coffee, but also grow other food crops—mostly for their own consumption. It's common for most of these farmers to have their own small processing facilities right on their farm.
This coffee was imported with the help of our partners Atlantic and Pergamino. Pergamino is based in Colombia and has done incredible work partnering with farmers, helping them form cooperatives, improve processing and coffee quality, and connecting them with more markets. Ultimately, their work is helping farmers they work with improve their quality of life. In the instance of the Terra Café Association, Pergamino worked hand-in-hand with the local Lasso family to help organize the co-op.
Most of the farmers in the Terra Café have their own small processing facilities on their farms. They use small pulpers to remove the fruit of the cherries, and small fermentation tanks to process small batches of coffee as it is harvested, day-by-day. The cherries are dry fermented (not submerged in water) anywhere from 12-30 hours, after depulping dry on patios for 4-7 days.Sugar Cane EA (Ethyl Acetate) Decaffeination
We have become big fans, along with many other specialty coffee companies, of the sugar cane EA decaffeination process being employed in Colombia! It's a natural process that preserves all the natural terroir-driven flavors of the coffee and seems to add some nice sweetness to the coffee.
Terra Café's decaf coffees are decaffeinated at the Descafesol facility near the town of Manizales, Colombia.
Here's more on the process, in the words of our import partners, Atlantic:
"The process for decaffeination begins with sugar cane grown just a few hours south of Descafecol, that is turned into molasses. The molasses is then fermented to create ethanol and processed with acetic acid to create the Ethyl Acetate that will be used in the extraction of the caffeine.
(Ethyl acetate is used in food pretty extensively and is known for bringing a fruity flavor to; hard candy, chewing gum, ice cream, and many other products. It can also be naturally occurring in fruits (bananas, pineapple, berries, apples, and pears), is a key to the flavor of rum, and can be found in beer and wine as well. Ethyl acetate is also used in the decaffeination of not only coffee- but also tea.)
So how is this used to decaffeinate the coffee?
To start, green coffee is brought to Descafecol and put in tanks where the coffee is steamed and introduced to hot water to open up the structure of the coffee to ready it for the extraction of the caffeine. Once ready, the EA solution is introduced to the coffee and run through multiple times. During this the caffeine bonds with the ethyl acetate and is ultimately separated from the coffee, removing a minimum of 97% of the caffeine. After the extraction of caffeine the coffee is steamed once again to remove any traces of the ethyl acetate, and then sent to dryers to bring the coffee back down to near its original moisture content. Once dried the coffee has a light food grade safe wax coating applied to it that is integral to protecting the coffee and increasing shelf stability. Finally the coffee is bagged back up (in grainpro) and sent out."
WE CARE ABOUT DECAF!
We care about sourcing and roasting top quality, delicious decaffeinated coffee, for all the coffee lovers who want a good cup without the caffeine!.
As soon as we started Canyon, we started meeting people who LOVE coffee, but caffeine just doesn't work for them. We want everyone to be able to enjoy delicious coffee as a part of their morning ritual, and we are proud to provide that through Afternoon Decaf, our seasonally-rotating Swiss Water Process decaffeinated coffee.
When we started Canyon Coffee, we learned very quickly that there are a lot of coffee lovers who want their coffee without the caffeine.
While the reasons vary—pregnant mothers, sensitivity to caffeine, total daily caffeine consumption, etc.—every decaf lover shares one thing in common: they still want a delicious cup of coffee!
We know what a difference good coffee makes in starting your day off right. And we believe everyone ought to enjoy a delicious cup, caffeine or not.
And that's why we are very proud to have Afternoon Decaf, a seasonally rotating single origin coffee.
"When I made the switch to decaf coffee, I didn't want to give up what I love most - taste! Canyon Coffee decaf is so smooth and delicious and just makes my morning. Added bonus - the beautiful packaging and the sweetest vibes."
- Rebecca M., WI
“For me, decaf was a step down from ‘real’ coffee. But after trying Canyon’s, it’s all I want - ever. There’s no compromise on the richness of its flavor, and no other brand even comes close. Winning!”
- Ali M., CA
The Gashonga Cooperative was formed by 85 women back in 2009 to pool their resources and become stronger as a group. The Co-op struggled in its early days, but they continued to grow and benefitted, in part, from the help of the non-profit Sustainable Growers, whose trainings helped the farmers improve their coffee yields and output.
Today, Gashonga is Fair Trade certified and has grown to include 109 members. Their improvements have helped them earn higher prices for their coffee, and they have used the increased dividends to invest in further education for their farmers, farm animals like cows and goats for supplemental income, producing their own organic fertilizer, and acquiring health insurance for all of their members.
With regard to their coffee, Gashonga has also been recognized. They've achieved international recognition for the quality, placing 7th in the 2015 Rwanda Cup of Excellence competition.
The members of Gashonga sum up coffee's effect on their lives this way:
"We feel proud, valued, motivated, loved, connected, improved and strengthened. And knowing that we have produced something valuable, we feel dignified, too."
Photo of the women of Gashonga Collective provided by our import partners, Sustainable Harvest Coffee Importers, a Certified B Corporation based in Portland, OR.
Process: Fully Washed
Decaffeination: Swiss Water® Process
We Taste: Molasses, Black Tea, Plum
Since 2013 the women of Nyampinga have received training in agronomy, market access, and quality control from Sustainable Growers. The result of the farmer's hard work and enhanced knowledge of coffee production has been a resounding improvement in cup quality. Nyampinga coffees are among finest available in all of Rwanda.
One driver of better agronomic practices has been a unique program called Premium Sharing Rewards, which rewards farmers with points for attending trainings and implementing their learnings on the farm. With these points, farmers can purchase rewards from a catalog of items they have collectively chosen. The program was developed as a way to incentivize farmers in a respectful way to encourage further training and technical assistance, and implement those skills to produce better crops.
Nyampinga operates its own washing station, which processes coffee from farmers all over the area. It serves as a key component of specialty coffee infrastructure, elevating the region's cup profiles upward. At the coffee washing station the coffee is carefully depulped, fermented, washed, and dried on raised African beds. The members of the cooperative and coffee washing station diligently hand sort the coffee at each step of the way.
Source: Sustainable harvest