Coffee Supreme

The Decaf Project Tasting Set

4 x 80g bags | Colombia La Virgen

Curated by James Hoffmann, The Decaf Project Tasting Set combines education with exceptional coffee, showcasing a single lot from Guadalupe, Huila, Colombia. This unique set lets you explore the same coffee decaffeinated using three distinct methods—alongside its original, caffeinated version. 


The featured coffee, Colombia La Virgen, is sourced from small, family-run farms committed to quality and sustainability. Each decaf method is a unique take on the same coffee, offering a rare opportunity to taste the difference side by side. 


What’s Included: 

• Original Coffee – The unprocessed, caffeinated La Virgen. 

• Swiss Water® Decaf –  clean, chemical-free decaffeination process. 

• EA Natural Decaf – Smooth and rich, using ethyl acetate. 

• CO2 Subcritical Decaf – Innovative and precise, using CO2 extraction.


All coffees are roasted as Omni-roast for versatility. Scroll down for further detailed information on the different decaf methods and origin. 


Join James Hoffmann for a live tasting on 16th December at 2 AM AEST on his YouTube channel. Can’t tune in live? The recording will be available for you to follow at your own pace. Perfect for coffee enthusiasts, decaf sceptics, and anyone curious to sip and learn. 


Note: Tasting kits ship on Wednesday, 5th December. If your order includes other items, they will ship together. Shipping is available to Australian and New Zealand residents only, with costs calculated at checkout. 



Producer:La Virgen
Country:Colombia
Processing:Washed
Altitude:1200 - 2000masl

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Product Information

EA Natural Decaf 

Ethyl acetate is used in decaffeination for its ability to selectively and gently extract caffeine from green coffee beans. The process begins with steaming the beans to remove silverskin and increase water content, opening their cell structure. A water-ethyl acetate solution then removes caffeine in several stages. Finally, the beans are steamed to eliminate any remaining ethyl acetate and dried to their original moisture level. Naturally found in sugarcane, coffee, and fruits like strawberries and bananas, ethyl acetate can also be produced synthetically. 


CO2 Subcritical Decaf

Developed by CR3 in the late 80s, this organic-certified process uses natural carbon dioxide under subcritical conditions — low temperature and pressure — to gently and selectively remove caffeine while preserving the coffee's full taste potential. Moistened green coffee is placed in a vessel where pressurised liquid CO2 circulates to extract caffeine. Once the target caffeine level is reached, the CO2 flow stops, and the coffee is dried to its original moisture level. Both the caffeine and CO2 are recovered and reused. 


Swiss Water® Decaf

The Swiss Water® Process gently removes caffeine using water, temperature, and time while preserving the coffee’s original characteristics. Rehydrated green coffee is immersed in Green Coffee Extract (GCE), a solution of water and coffee’s soluble solids minus caffeine. GCE circulates around the beans, triggering a diffusion process that removes caffeine without affecting flavour. Over 8-10 hours, caffeine levels are reduced to no more than 0.1%. A proprietary carbon filtration system removes caffeine from the GCE, allowing it to be reused. 


Origin

Guadalupe, a small town in Huila, Colombia, rests on the slopes of the Eastern Cordillera. Founded in 1715 when Francisca Salazar donated land to honour the Virgin of Guadalupe, it was originally named La Viciosa. After an earthquake in 1827, the town was rebuilt and renamed Guadalupe, a testament to the resilience of its people. 


With abundant water sources like the Suaza River and cool, fresh weather, Guadalupe is ideal for agriculture. High-altitude farms (1,200–2,000m) produce exceptional coffee, thanks to rich soils, steady rain, and gentle breezes. Families on small farms, averaging 5 hectares, grow coffee using knowledge passed down through generations. Most have their own wet mills or shared family facilities, with many achieving Rainforest Certification for their commitment to sustainability. 


In recent years, growers have embraced innovation, experimenting with new varieties and processes to elevate quality. A new generation is stepping up, blending tradition with fresh energy and care for the environment. Since 2013, Caravela has supported Guadalupe’s coffee growers with a local purchasing station, connecting them and neighbouring Suaza to coffee lovers worldwide.