Colombia Arhuago DECAF

FLAVOR DESCRIPTION

Cinnamon, baked apples, curry nuts.

BACKGROUND

South-western Cauca, Colombia, Meseta de Popayan region. It is full of small coffee farms. Our suppliers work with 65 small producers in this area. Beautiful harsh landscapes, cool and rainy, high altitude, volcanic soil. Numerous Indian settlements and ancient archaeological sites. This is the coffee plantation environment. Two harvests a year. Balanced, deep, floral, caramelly coffee character.

E.A. Ethyl Alcohol or natural decaffeination method. The process starts with the fermentation of fruit molasses to extract ethanol. The ethanol is then mixed with acetic acid to produce ethyl acetate. It does not sound like it, but it is a completely natural compound and is found in fruit, cereals and sugar cane. Next, the raw coffee beans are steamed, soaked, swollen and then rinsed with ethyl acetate to dissolve, remove the caffeine. The beans are then rinsed again with plenty of water, steam and finally dried until they reach their original moisture content.