Onyx Coffee Lab - Decaf Colombia Jairo Arcila Natural - 10 oz.
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This is a unique decaf coffee from Quindio in Western Colombia. Forgoing the standard of decaffeinating a traditional washed coffee, Cofinet sourced this natural specifically to be decaf. Rest easy with complex fruited notes of guava candy and rich molasses.

This natural Castillo comes from Finca Castellon. Grown and processed by Jairo Arcila, a third-generation coffee producer. Even though he retired in 2019, Felipe and Carlos started Cofinet and aid in producing lots like this one. This Castillo lot was dried before being sent off to the sugar cane decaffeination treatment, in order to strip away the caffeine. Usually decaf coffees are an afterthought, with 83-84 point washed coffees being homogenized into one large (and sometimes boring) decaf lot. Cofinet has taken a different approach, creating a decaf that is worthy of the moniker of specialty coffee.

EA DECAFFEINATION Sugar cane ethyl acetate or commonly known as EA decaf is a natural process of decaffeinating coffee. It is usually found in Colombia where sugar cane is readily available and starts with making molasses from sugar cane. Once created, it sits in vats to ferment. The bacteria produce acetic acid, much like fermenting coffee, and at the peak of fermentation, alcohol is added to make something called ethyl acetate.

For it to be applied to coffee first, the green coffee is steamed in tanks to elevate the moisture level — the beans swell, which allows the extraction of caffeine. Ethyl acetate is added to the mixture, and it dissolves the caffeine in the coffee. The coffee is then washed with water and laid to dry. In theory, the coffee should reach the same moisture content as it arrived in, which is somewhere between 11-12%. The most important part of EA coffee, and why it tastes so sweet, is it avoids high pressure and high heat, which degrades coffee quickly. This allows the natural terroir flavors to come through, making it a sweet and bright decaf.

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Decaf Colombia Jairo Arcila Natural

Roasts & ships Monday thru Friday.

$36.00 / 10 oz.

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Whole Bean
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Whole Bean

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Other Sizes

10 oz.
2 lbs.
5 lbs.

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Characteristics

CHARACTERISTICS

ROAST

Light

BODY

Silky

ACIDITY

Bright

NOTES

Fruit Punch, Guava, Molasses

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Story

STORYarticle-shape

This is a unique decaf coffee from Quindio in Western Colombia. Forgoing the standard of decaffeinating a traditional washed coffee, Cofinet sourced this natural specifically to be decaf. Rest easy with complex fruited notes of guava candy and rich molasses.

This natural Castillo comes from Finca Castellon. Grown and processed by Jairo Arcila, a third-generation coffee producer. Even though he retired in 2019, Felipe and Carlos started Cofinet and aid in producing lots like this one. This Castillo lot was dried before being sent off to the sugar cane decaffeination treatment, in order to strip away the caffeine. Usually decaf coffees are an afterthought, with 83-84 point washed coffees being homogenized into one large (and sometimes boring) decaf lot. Cofinet has taken a different approach, creating a decaf that is worthy of the moniker of specialty coffee.

EA DECAFFEINATION Sugar cane ethyl acetate or commonly known as EA decaf is a natural process of decaffeinating coffee. It is usually found in Colombia where sugar cane is readily available and starts with making molasses from sugar cane. Once created, it sits in vats to ferment. The bacteria produce acetic acid, much like fermenting coffee, and at the peak of fermentation, alcohol is added to make something called ethyl acetate.

For it to be applied to coffee first, the green coffee is steamed in tanks to elevate the moisture level — the beans swell, which allows the extraction of caffeine. Ethyl acetate is added to the mixture, and it dissolves the caffeine in the coffee. The coffee is then washed with water and laid to dry. In theory, the coffee should reach the same moisture content as it arrived in, which is somewhere between 11-12%. The most important part of EA coffee, and why it tastes so sweet, is it avoids high pressure and high heat, which degrades coffee quickly. This allows the natural terroir flavors to come through, making it a sweet and bright decaf.

Roaster Detail

Onyx Coffee Labarticle-shape

Estabilished:

2012

Owners:

Jon and Andrea Allen

Awards:

2020 US Brewers Cup Championship – 1st place, Elika Liftee 2020 US Barista Championship – 1st place, Andrea Allen 2020 US Brewers Cup Championship – 2nd place, Lance Hedrick 2019 US Cup Tasters Championship – 2nd place, Summer Zhang 2019 US Barista Championship – 2nd place, Andrea Allen 2019 Good Food Award Winner 2017 US Roaster Championship - 1st Place, Mark Michaelson 2017 US Brewers Cup Championship - 1st Place, Dylan Siemens

MORE COFFEES FROM THIS ROASTER

It was some years ago that we Jon and Andrea, began to dream of serving a sweet, black cup of coffee to our customers in Arkansas. This coffee, the mythical bridge between the blended chocolate drink and a strong black cup, needed to combine the delicate flavors only present when coffee is grown and processed with love and care, roasted to enhance but not mask flavor, and brewed to highlight those flavors. This is how Onyx Coffee Lab was born in October of 2012.

Our mission is pretty simple: to source and serve the best coffees in the world. Perhaps this is really ambitious, but we believe it’s pretty simple. Customers want to taste differences in coffee, not only on the black coffee level, but also when espresso and milk are poured together, and on another level, when coffee is treated as a culinary item and paired with beverages and food items that you wouldn’t expect.

The best business practice that Onyx Coffee Lab has and strives to continue is to be an owner-driven business. The difference between an owner run café, restaurant, roaster, retail shop, and so on is almost always evident in customer service, quality of product and atmosphere. It’s no easy task to translate passion for award winning coffee into a well-run business. We think it’s a carefully constructed balance of demand for excellence, passion, heart, and recognizing when we need someone to step into a leadership role. Every cup of freshly roasted coffee from Onyx has been carefully curated by us- from the very beginning with the farmer, through the roastery and to our customers. Without all of those hands, we are nothing, and we are there over each step in the process, demanding, sipping, loving, encouraging, instructing. We are Onyx Coffee Lab.

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