DECAF: COLOMBIA: Tumbaga - Single Origin - 100% Arabica - Sugar Cane Process - NEWLY ARRIVED

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  • Country: Colombia
    Varietal: Colombia / Castillo / Caturra
    Department: Tolima
    Elevation: 1400 - 2100 MASL
    Process: Fully Washed
    Tasting notes: Apple, Milk Chocolate and Caramel.
    DECAF METHOD: Sugar Cane Process

    We've returned to Colombia for another sugarcane decaffeinated offering, after the roaring success of our previous El Cascabel. To stimulate your tastbuds, this Tumbaga is similarly sweet, with notes of apple, milk chocolate and caramel.

    I've worked hard at roasting decaf to bring out the its best notes (can you hear the violins?). Unhinged fools in my position will tell you, roasting decaf is a dark world.) Get it wrong (and boy, for the first few months of my roasting life, did I ever) and you might be sucking wet cardboard through a straw. But do some horse-whispering to that petulant pony and you might be onto a real winner. One thing's for sure, you just can't treat decaf like any other coffee bean. And whatever your views on decaf, as I roaster, I totally respect that and love the challenge.

    These beans are decaffeinated using a sugar cane process. For more about this procedure and the farm's provenance, click on the "Nerd Zone" tab above.

  • Country: Colombia
    Varietal: Colombia / Castillo / Caturra
    Department: Tolima
    Elevation: 1400 - 2100 MASL
    Process: Fully Washed
    Tasting notes: Apple, Milk Chocolate and Caramel.
    DECAF METHOD: Sugar Cane Process


    Sugar Cane Decaf Process

    Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). Since  EA is naturally-occurring, the process is labeled as “naturally decaffeinated.” 

    The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them. 

    Coffee in Colombia

    Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.

    Colombia boasts a wide range of climates and geographic conditions that, in turn, produce their own unique flavours in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.

    The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher quality lots are often sold under specific brands or stories.


    (NOTE: you'll notice that the roasted bean is much darker than all of our other speciality caffeinated coffees. This doesn't mean we've over-roasted it. Quite the opposite. One reason is the through the decaffeination process the raw "green" bean arrives much darker in colour. And secondly, due to the sugar cane process, this method produces a darker appearance, but is much sweeter than other decaf methods.)

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?