Colombian Decaf Coffee - Freshly Roasted Specialty Coffee
Experience the exceptional quality of our Colombian Coffee, achieved through the meticulous flame roasting process on our vintage Whitmee and Probat artisan gas roasters.
The distinctive and unique character of our coffee is brought to life through this special flame roast finishing, ensuring a truly remarkable cup of coffee.
- Country of Origin: ColombiaRegion: Rio Sucio, Caldas
- Farm: Smallholder farms in San Lorenzo
- Classification: 100% Arabica Single origin sugar cane decaf - ‘Specialty Grade'Roast profile: Medium
- Tasting notes: Raspberry, cherry with a smooth choc and almond fudge finish
- Altitude: 1600-2000 MASL (meters above sea level)Process: Sugar Cane Decaf
- Varietals: Castillo, Caturra
- Pack Size: Choose between 227g and 1kg
- Format: Choose from 5 formats; 1.) Green beans 2.) Whole beans3.) Ground - Filter Grind 4.) Ground - Cafetiere Grind 5.) Ground - Espresso Grind
- SCA quality score: 85
ABOUT THE ORIGIN
The 1,150 coffee farmers in the San Lorenzo group view the land as a living entity, instilling in them a sense of responsibility to safeguard the natural environment and minimize the impact of their coffee cultivation.
During harvest, families collaborate with their neighbors to selectively pick ripe cherries. Subsequently, they meticulously de-pulp the cherries in micro-beneficious, where the coffee undergoes a 16-24 hour fermentation process, contingent on the prevailing weather conditions. Following fermentation, the coffee undergoes a thorough washing before being laid out to dry on compact patios situated atop the houses. The drying period spans between 8 to 14 days, adaptable to the fluctuating weather conditions.
SUGAR CANE DECAF PROCESS
The coffee first undergoes steaming at low pressures to remove the silver skins before thenbeing moistened with hot water to allow the beans to swell and soften. This then prepares the coffee for the hydrolysis of caffeine, which is attached to the salts of the chlorogenic acid within the coffee.
The extractors (naturally obtained from the fermentation of sugar cane and not from chemical synthesis) are then filled with moistened coffee which is washed several times with the natural ethyl acetate solvent, to reduce the caffeine down to the correct levels. Once this process is finished the coffee then must be cleaned of the remaining ethyl acetate by using a flow of low pressured saturated steam, before movingonto the final steps.
From here the coffee is sent to vacuum drying drums where the water previously used to moisten the beans is removed and the coffee dried to between 10-12%. The coffee is then cooled quickly to ambient temperature using fans before the final step of carnauba wax being applied to polish and provide the coffee with protection against environmental conditions and to help provide stability.
The main benefits we believe in the natural Sugar Cane decaf process is the amount of flavor retained over different processing methods, and after cupping many decafs from around the world utilizing various decaffeination processes, this was by far the stand lout and the only with high cupping score that fit the bill to make our Specialty range. This special Colombian San Lorenzo is a case in point we are sure you will agree, combing to produce a sumptuous cup with tasting notes of deep raspberry and cherry notes combined with smooth and creamy chocolate as well as almond fudge.
Decaf coffees are becoming increasingly popular, a suitable drink any time of the day with the additional bonus of offering all the health benefits of coffee, without any of the negative eff
100% Arabica Coffee Beans
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