Country: Colombia
Varietal: Caturra / Castillo / Colombia
Department: Cauca
Elevation: 1500 - 2070 MASL
Process: Washed
Tasting notes: Red fruits, chocolate and caramel
Decaffeination Method: Sugar Cane Process (EA)
Introducing our latest decaffeinated masterpiece, a superb Colombian coffee hailing from Popayán in the Cauca region.
This one’s a true delight, bursting with vibrant notes of red fruits and caramel, all wrapped up in a rich, chocolatey body.
Colombia has become renowned for the innovative Sugar Cane Process (EA) used in decaffeination. This method, often performed right at the farm or nearby, significantly reduces the carbon footprint, making it not only eco-friendly but also highly traceable.
During decaffeination, the bean undergoes unique structural changes, requiring a distinct approach in roasting to fully bring out the best flavours. You might notice our decaf coffee appears slightly darker than our other specialty offerings. Rest assured, this isn’t due to over-roasting. Instead, the decaffeination process naturally darkens the raw green bean, giving it a subtle "earthy" aroma and enhancing its inherent sweetness.
The Farm
We're proud to partner with Cofinet, our trusted importing partner for this outstanding decaf. Cofinet has a long-standing commitment to building strong, long-term relationships with the growers in Popayán, and this coffee is a testament to that dedication.
This particular offering is the result of the hard work of 65 growers from the Meseta de Popayán, a region nestled within the protective embrace of the Andes mountain range. The unique microclimate here provides the ideal conditions for cultivating exceptional coffee.
Cofinet takes great care in ensuring that quality is recognised and rewarded. After rigorous quality assessments, they guarantee that farmers receive up to a 20% premium above the market price. This not only ensures fair wages but also incentivises the cultivation of high-grade beans, helping to sustain and elevate the quality of coffee from this remarkable region.
Sugar Cane Decaffeination Process
After processing, the coffee beans are steamed to open the bean pores, allowing points of contact all throughout the bean. The beans are subsequently rinsed for 10 hrs in Ethyl Acetate (E.A.), a natural compound derived from the fermentation of sugarcane.
The beans are steamed again after being rinsed to remove any E.A. and are then dried using hot air to reduce moisture below 12%.
This process removes 99.7% of the caffeine naturally while enhancing the inherent sweetness of the beans, resulting in a decaf coffee that is both flavourful and satisfying.
