Colombia Popayan Decaf

Colombia Popayan Decaf.

Origin: Colombia

Region: Popayan, Cauca

MASL: 1500 - 2070

Process: Washed, then sugarcane EA decaffeination

Cultivars: Colombia, Castillo, Caturra

Soil: Volcanic ash

Temperature: 16 - 22 C

Annual rainfall: 1700 - 2000 mm

Cupping score: 85+

Flavour: Red fruits, sugar cane, mandarin, chocolate

Popayan, situated in the department of Cauca at an elevation of 1,700 m.a.s.l., benefits from an ideal topography for cultivating exceptional coffee. Popayan is sheltered by the Andes mountain range, creating consistent climatic and altitudinal conditions. These factors contribute to the development of coffee beans with sweet and citrus profiles.

We work closely with approximately 75 growers who have contributed to this program and with whom we have established long-term relationships. Through this program, farmers are incentivized to prioritize quality, and based on assessments, we offer premiums of up to 20% above market prices.

Following the careful selection of coffee cherries, these are then de-pulped and thoroughly washed to completely remove the mucilage. Afterward, the coffee is spread out on raised beds for 5-7 days until reaching the ideal moisture content. This method ensures the preservation of the coffee's unique flavors and characteristics.

THE DECAF PROCESS

This decaffeination process is unique. The caffeine is extracted using sugar cane Ethyl Acetate (EA) and water, which enhances sweetness while maintaining coffee attributes.

The green beans are put into a steam chamber where the silver skin is removed from the bean. After this, the beans are submerged in spring water and, as soon as the coffee is saturated with water, it is sent to the extractors where the beans have direct contact with sugar cane ethyl acetate for 8 hours, which dissolves the caffeine content. The decaffeinated coffee is then dried in a chamber to reach the same moisture content it had prior to the process.

Supplied green and unroasted for home and small-batch roasting. Not ready to brew.