Drekka Coffee Roasters

DECAF PROJECT: SUGAR CANE

DECAF PROJECT: SUGAR CANE

Грамаж: 250 г

24.00 лв. Sale • Save
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с какво ни впечатли това кафе?

At Drekka Coffee Roasters, we are always looking for ways to challenge perceptions, explore new possibilities, and offer our customers something truly unique. That’s why we are proud to be part of The Decaf Project, a global initiative led by James Hoffmann that reimagines what decaf coffee can be.

This project isn’t just about offering “another decaf option.” It’s about exploring the potential of decaffeination itself. By showcasing one exceptional coffee - La Virgen from Huila, Colombia - processed using three different decaffeination methods (Swiss Water®, Ethyl Acetate, and CO₂ Subcritical) alongside a non-decaf control, the project allows us to experience and understand how each process impacts flavor, aroma, and complexity.

For us, it’s an opportunity to:
Challenge expectations: Decaf has long been underestimated but this project proves that it can be just as flavourful, dynamic, and exciting as fully caffeinated coffee.
Support curiosity and learning: We believe in transparency, discovery and helping our community experience the full story behind their cup of coffee.
Roast with purpose: By roasting each of these coffees in our unique style, we aim to showcase the distinct impact of each decaffeination method while preserving the heart and soul of the original La Virgen coffee.

Get ready to rethink everything you know about decaf!

ВКУСОВИ НОТКИ

Milk chocolate. Brown sugar. Toffee.

НАДМОРСКА ВИСОЧИНА

1200-2000 м

МЕТОД НА ОБРАБОТКА

Washed

ПРОИЗХОД

Guadelupe

ПРОИЗВОДИТЕЛ

Migdonio Mendez

СОРТ

Caturra, Colombia, Castillo

ЗА КАФЕТО

The Decaf Project is designed to explore how different decaffeination methods affect the taste of the same coffee. This version of La Virgen is decaffeinated using the Ethyl Acetate (EA) method, a natural approach that uses a compound naturally found in fruits (like bananas and sugar cane) to gently extract caffeine.

This method, applied at the Coffein Compagnie facility in Bremen, Germany, preserves the natural sweetness and body of the coffee, resulting in a cup with soft fruit notes and a rich, smooth finish. It’s an excellent example of how decaffeination can create a distinctive flavor experience.

Why it’s special: The EA process highlights the natural sweetness and round body of La Virgen. As part of the Decaf Project, you’ll see how this process compares to the Swiss Water® and CO₂ methods - and how it maintains the richness of the original coffee.

SIP, FLAVOUR, REAPEAT!

The Decaf Project is a bold, global experiment led by coffee expert James Hoffmann, designed to challenge everything you think you know about decaf coffee. This unique initiative showcases how different decaffeination methods impact the taste, aroma, and character of the same coffee.

Using a single coffee origin - La Virgen from Guadalupe, Huila, Colombia - the project divides the lot into four parts: one remains a fully caffeinated control, while the other three are decaffeinated using Swiss Water®, Ethyl Acetate (EA), and CO₂ Subcritical (Carbonic Natural) methods. The result? An eye-opening tasting experience that lets you compare and discover the true potential of decaf.

At Drekka Coffee Roasters, we are proud to be part of this project. We roast each of the four coffees in our signature style, aiming to highlight the unique characteristics of every process. Our goal is to let you experience the distinct flavor differences created by each decaffeination method - all while preserving the vibrant character of the original La Virgen coffee.

By bringing roasters, coffee professionals, and enthusiasts together, The Decaf Project invites everyone to taste, learn, and celebrate decaf in a way that’s never been done before.

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