|Flavor profile||Liquorice, caramel, peanuts, quince|
|Producer||65 small farmers|
|Altitude||1500 - 2070 m.a.s.l.|
|Varietal(s)||Colombia, Catimor, Castillo, Caturra, Typica|
|Processing||Sugarcane E. A. Decaf|
|Omni||perfect balanced for espresso and filter extractions|
The so-called Meseta de Popayán is sheltered by the Andes mountain range which helps generate homogeneous climatic and altitudinal characteristics. The department of Cauca topography is perfect to grow exceptional specialty coffee.
This coffee is the result with a collaboration with approximately 65 growers who contribute to the program that encourages farmers to focus on quality. Based on quality assessment they are offered up to 20% premiums above the market price.
The Sugarcane E. A. Decaffeination process is quite unique. The caffeine is extracted using sugar cane and water which enhances sweetness while maintaining the coffee attributes.
The green beans are put into a steam chamber where the silver skin is removed from the beans. 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.