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 |
Cupping NOTES
Cinnamon, honey, cacao nibs; citrus acidity, a silky body, and a chocolate finish.
Located in the department of Cauca, the Popayán region boasts a topography that is ideal 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 immersed 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 returns to its original moisture content, ensuring a clean, sweet, and balanced flavor profile.
