Colombia Cauca Decaf
Sugarcane Process Coffee

Description

Located in a biological Conservation Corridor, Valle del Cauca lies between the National Park of Tatama and the “serrania de los paraguas,” a local mountain range. Some years ago, this region was identified by Conservation International as one of the two main conservation corridors in Colombia, making farmers and producers in the region keenly aware of the importance of the preservation of natural resources, water management, and friendly environmental practices. Valle del Cauca dedicates its coffee production practices to this cause, creating a phenomenal decaf Colombian coffee that holds flavors of caramel and lemon, offering a zippy and syrupy coffee that is served well by the high growing altitudes, concentrating and strengthening the notes in the coffee. Perfect for any decaf coffee application, try Colombia Cauca Decaf in espresso or filter brew and see what this unique coffee has to offer!

Our Valle del Cauca Excelso coffee was decaffeinated in Colombia using Sugarcane processing, a decaffeinating process developed in Colombia. A sugarcane-distilled molasses is fermented into ethyl acetate, an alcohol commonly found in wine, beer, and vegetables. This ethyl acetate enables producers to separate the caffeine chemical from the coffee in its green stage while still maintaining the natural flavors of the coffee bean. After a wash, the sugarcane process is able to remove about 97% of the caffeine content of the coffee, leaving behind a slightly sweet, sugary flavor. Using sugarcane processing in this way allows for the cleanest possible taste for a decaf bean, while also using natural and local components to do the job.

GEOGRAPHY:

Region Valle del Cauca

Altitude 1750

PRODUCER:

Various Smallholders averaging 3 hectares

VARIETY:

Castillo, Caturra

PROCESSING:

Sugarcane Decaf

HARVEST TIME:

September – December