The Colombian Decaf

149.9 NOK

Taste Profile: Mild cooked pome, amaretto, and graham flavors with mellow sweetness. Sometimes we want and feel like a coffee but don't want to be up all night. So we searched for a decaf that you can not even tell is actually decaffeinated. It is perfect to match with any sweet treat or watch your friends face when they finish a cup and you tell them the news. "Oh by the way.. that's a decaf coffee!" Country: Colombia Farm Name: various smallholder farms Region: Huila Altitude: (MASL) 1400 - 2000 MASL Process: Washed Varieties: Castillo, Caturra, Colombia Sourced by: Cafe Imports Europe. Farm Level Story Huila Located in southwestern Colombia, Huila is nestled in-between the Central and Eastern ranges of the Andes, with the middle area called the Magdalena Valley. The variation in elevation results in Huila being one of the country's most unique and complex regions of coffee production. Its terroir, climate, and harvest cycles all contribute to the quality of coffee produced here. The most impressive quality behind the coffees coming out of Huila lies in the people producing them. While Huila accounts for nearly 20% of the country's production, 80% of coffee producers operate on less than three hectares. The Process Ethyl acetate is an occurring ester (present in bananas and also as a by-product of fermented sugars) that is used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces. The coffee is then dried and polished for export.(The beans will contain a maximum of 0.01–0.03% caffeine.) Brewing We like brewing the decaf with a V60 pour over or aeropress if it is past coffee drinking hours. Here is a good one for summer time. Ice Coffee Recipe Ratio: 1:17 Coffee: 20 grams Water: 300 grams (100 grams of which is ice) Total brew time: 3:00 minutes Reviews "This is the best decaf we have ever tasted. If you hadn't told me it was decaf I would have never known". - Fredrik

Origin

Colombia Huila

Process

washed

Varietal

Castillo, Caturra, Colombia

Altitude

1400 m