Popayan Decaf - Colombia
We've been looking for a great decaf speciality coffee for a long time and we are so happy to finally be able to share one with you. Popayán is in the Cauca region and it's Colombia, Caturra and Castillo lot. Caffeine is extracted with sugar cane and water which enhances sweetness while maintaining coffee attributes. In the cup you'll find a lovely balance and notes of caramel, winegums and apricot.
Origin: Colombia, Cauca Producer: smallholders
Altitude: 1700 masl
Variety: Colombia, Caturra, Castillo
Process: Sugar cane decaf
Tasting Notes
CARAMEL / WINEGUMS / APRICOT
It's a wonderfully sweet coffee that will make you re-think about how decaf should taste like.
We think it tastes like caramel, winegums and apricot.
What?! A decaf?!
Yes, and it's delicious!
We've been looking for a great decaf speciality coffee for a long time and we are so happy to finally be able to share one with you.
During our trip to origin in Colombia we had a chance to visit many different producers from the Quindio area.
Not only that, we were lucky to have access and taste new crops from producers all over Colombia and its wonderful diverse regions.
Popayán is located in the department of Cauca at 1,700 m.a.s.l. This regions topography is perfect to grow exceptional coffee!
The so-called Meseta de Popayan is sheltered by the Andes mountain range which helps generate homogeneous climatic and altitudinal characteristics. The profiles from this area are usually very clean and sweet with a gentle citric acidity.
Cofinet collaborates with approximately 65 growers who contribute to this program and with whom we build long-term relationships. This program encourages farmers to focus on quality and based on quality assessment we provide up to 20% premiums above the market price.
The varieties are Colombia, Caturra and Castillo and this is a Sugar Cane Decaf process!
This decaffeination process is unique. The caffeine is extracted using sugar cane 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 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.
Then the decaffeinated coffee is dried in a chamber to reach the same moisture content that it had prior to the process.
