In the cup, expect dark chocolate, molasses, notes of stone fruit and brown sugar.
|Process:||Washed, Sugarcane Decaf.|
|Varietal:||Various Arabica Cultivars.|
|Elevation:||1600-1800 metres above sea level.|
|Best as:||Espresso, Filter.|
The southern Colombian department of Cauca is one of the highest and most famous coffee producing regions in Colombia. Coffee is generally grown by numerous small holder family businesses, who work within a network of multiple primary cooperatives.
The quality of the local coffee is highly influenced by the high elevations and the resulting low average temperature and the temperature variations during the day. The so-called average daily thermal differential reaches almost 12 degrees Celsius - one of the highest in the country among the coffee growing areas - resulting in one of the most complex and satisfying taste profiles among the best of Colombian regional coffees.
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.