Description
Colombia
Popayán
Sugar cane /decaf
| Country | Colombia |
| Region | Popayán, Cauca |
| Producer | Small producers |
| Height | 1,500–2,070 meters above sea level |
|
Variety
|
Castillo, Catimor Typica, Caturra |
|
Process
|
Sugar Cane Decaf |
TASTING NOTES
Cinnamon, honey, cacao nibs ; citrus acidity, a silky body, and a chocolate finish.
Located in the department of Cauca, the Popayán region has an ideal topography for growing exceptional coffee. The Popayán Plateau, sheltered by the Andes Mountains, offers stable climate and altitude conditions.
The decaffeination process is equally unique. Caffeine is removed using sugarcane and water, a natural method that enhances the sweetness and preserves the coffee’s original qualities. The green beans are first placed in a steam chamber to remove the silver skin. They are then submerged in spring water, and once saturated, they come into contact with ethyl acetate derived from sugarcane for eight hours, during which time the caffeine dissolves gently and in a controlled manner.
Finally, the coffee is carefully dried until it regains its original moisture content, ensuring a clean, sweet, and balanced flavor profile.
