/DECAF Colombia - Mustafa Estate

A layered profile with medium to full body, abundant sweetness, and a subtle but present acidity. Exceptionally forgiving, this decaf performs beautifully both as a straight espresso or a longer drink like a classic americano or lungo. In milk, expect rich notes of vanilla and toffee, carried by a smooth, creamy mouthfeel.

A decaf that stands up. Vibrant acidity gives lift, while its inherent sweetness and round texture make it easy to enjoy across brew methods and taste preferences.

With support from Herbert and other leading producers, Ana Mustafá oversees LaREB, a cooperative built to empower smaller producers through production guidance and focused quality control. Coffees are exported directly from growers, keeping the value chain short and ensuring a fairer share for the farmers.

This lot is a fed-batch process, built from multiple pickings, with dry fermentation in-tank for up to 48 hours while still in cherry. Drying is done mechanically at low temperatures. Decaffeination is carried out using ethyl acetate derived from sugarcane—a method often referred to as "natural" decaf.

Ethyl acetate (C4H8O2), a compound naturally found in fermented fruits like bananas or beer, is extracted from sugarcane grown in the Palmira region of Colombia. LaREB’s decaf partners combine this with water sourced from the Nevado del Ruiz volcano to complete the process.

Before decaffeination, the beans are steamed to open their structure and release caffeine bound to salts and chlorogenic acids. They are then immersed in the sugarcane-derived solvent, removing around 97% of the caffeine. A final steam ensures removal of any residue, leaving less than 30 ppm—lower than what’s found in a ripe banana.

Selected by A.M.O.C. for its clarity, purpose, and honest complexity.

Profile: Layered, medium to full bodied. Medium-high sweetness, subtle acidity. Vanilla, Toffee.

AMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.