In the cup, expect notes of milk chocolate, molasses and citrus fruit.
|Process:||Washed, Sugarcane Decaf.|
|Varietal:||Castillo, Colombia, Caturra.|
|Elevation:||1200-2000 metres above sea level.|
|Best as:||Espresso, Filter.|
This coffee comes from Cooperativa de Caficultores de Alto Occidente de Caldas that was established in 1964. This lot was aggregated from the smallholder farmers of San Lorenzo indigenous group, based in the Rio Sucio municipality of Caldas department of Colombia, that forms part of the famous Colombian Coffee Triangle (known in Spanish as Triángulo del Café) where most of Colombian coffee is grown. The indigenous inhabitants believe in land (Pacha Mama) being the living being. To them, it is their duty to protect the natural environment and have as little impact as possible from their farming of coffee on Pacha Mama and leave it as it has always been.
About Sugarcane Decaf Process:
In Colombia, where sugar cane is readily available, it makes great economic sense to use this plentiful resource to complement the coffee industry. Sugarcane processing, also commonly referred to as natural decaffeinated, starts by fermenting molasses derived from sugar cane to create ethanol. This alcohol is then mixed with acetic acid, to create the compound ethyl acetate. Ethyl acetate is an organic compound commonly found in wine, beer, fruit, vegetables and other food and beverages.
Coffee is first treated with water and steam. This elevates the moisture content and swells the bean in order to facilitate the extraction of caffeine. At this point, the bean is washed in ethyl acetate, which dissolve the caffeine. The beans are subsequently cleaned with water, followed by steam, to clean the inner portions of the bean. Finally, the beans are dried until reaching moisture level similar to that they had prior to the process.