DECAF: COLOMBIA: La Falda - Single Origin - 100% Arabica - Sugar Cane Process

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  • Country: Colombia
    Varietal: Colombia / Caturra / Bourbon
    Department: Huila
    Elevation: 1450 - 1800 MASL
    Process: Fully Washed
    Tasting notes: Raspberry, Caramel and Almond. 
    Decaffeination Method: Sugar Cane Process (EA)

    Our latest decaffeinated offering is another exceptional Colombian offering from La Falda, Garzon in the Huila region.

    Colombia has become synonymous with the Sugar Cane Process (EA) in recent years, mainly due to the fact that the coffee is usually decaffeinated at the farm from which it is picked, reducing the carbon footprint negating the need to decaffeinate internationally. Not only is the process much more eco-friendly and traceable, but it allows us to get the best decaffeinated coffee possible, allowing micro-lots or community projects to be grown specifically for purpose.

    As many of you will know,  the bean undergoes structural changes in the decaffeination process and a different approach is required during the roasting process to bring out the best notes of the coffee. You may also notice our decaf is a little bit darker than our other speciality coffees. This doesn't mean we've over-roasted it; quite the opposite - after the decaffeination process the raw "green" bean arrives much darker in colour and with an "earthier" odour, yet  much sweeter notes due to the introduction of liquid sugar cane in the process.

  • Country: Colombia
    Varietal: Colombia / Caturra / Bourbon
    Department: Huila
    Elevation: 1450 - 1800 MASL
    Process: Fully Washed
    Tasting notes: Raspberry, Caramel and Almond. 
    Decaffeination Method: Sugar Cane Process (EA)


    The Farm

    Garzón has always been an area that produces coffee and cacao. When you drive through the small town, the two things that stand out are the number of churches and the number of coffee buyers. This religious area has always relied on coffee as its main economic activity. The majority of the farms in the region lie between 1200-1600 MASL, and these outstanding farmers produce the coffee for La Falda. This decaffeinated version is processed at the Descafecol plant in Manizales.

    The decaffeination process at this plant uses Ethyl Acetate derived 100% from sugar cane mixed with mountain water, together removing 99.7% of the caffeine present. The beauty of the Natural EA process is that it helps preserve most of the original flavors of the coffee while adding fruity notes and some complexity to the cup.

    Sugar Cane Decaffeination Process

    The coffee is first of all milled following a set of quality standards and parameters that is applied to all coffee at La Falda washing station. Afterwards they will be transported roughly 50 kilometers to the decaffeination plant.

    The coffee beans are then steamed once at the plant to open the bean pores, allowing points of contact all throughout the bean. Following this beans are rinsed for 10 hrs in Ethyl Acetate (E.A.), a natural compound derived from non-GMO Colombian sugarcane and mountain water. Then coffee beans are steamed again after being rinsed to remove any E.A. residues lingering, subsequently being dried using hot air to reduce moisture below 12%.

    This process removes 99.7% of the caffeine naturally and in a carbon neutral way.

This year we won a Great Taste Award and are a National Finalist in the Rural Business Awards

Rinaldo's is so much more than speciality coffee and fine tea. We offer all manner equipment and training solutions. The sourcing of our materials and products is ethical and fully traceable. Our packaging is 100% plastic and foil-free. We love what we do. We're highly skilled, yet always eager to learn more from you. We have so much fun at work. How cool is that?