Drekka

DECAF PROJECT: SUGAR CANE

DECAF PROJECT: SUGAR CANE

Your drink experience by DREKKA.

Weight: 250

What impressed us with this coffee?

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!

TASTING NOTES

Praline tart. Red berries. Lemon tart.

ALTITUDE

1200-2000 m

METHOD

Washed

ORIGIN

Guadelupe

PRODUCER

Migdonio Mendez

VARIETY

Caturra, Colombia, Castillo

ABOUT THE COFFEE

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!

Our coffee roasting adventure began in 2021 when we decided to “roast it ourselves” for the Bulgarian AeroPress Championship. What started with a ROEST sample roaster quickly turned into something much more serious (and much more delicious). By 2024, we leveled up to the Stronghold S7 Pro because if we’re going to do magic, we might as well have the best wand in the game.

Every coffee in our selection has to pass the ultimate “Wow!” test at the cupping table and win at least 2 out of 3 votes from our team. No vote? No chance. Our head roaster, Hristo, is the mastermind behind every batch - a perfectionist who won’t rest until the cup feels like pure magic. And since we believe every cup can be better, every customer becomes a tester whose feedback we’re eager to hear. It’s how we keep getting better, one roast at a time.

MORE COFFEE

 

DECAF PROJECT: THE BENCHMARK

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DECAF PROJECT: CO2

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DECAF PROJECT: SUGAR CANE

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DECAF PROJECT: SWISS WATER

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