Asorcafe Colombian (decaf)
Location - Inza, Cauca Colombia
Process - Washed (sugar cane decaf)
Varietal - Mixed
Altitude - 2000-2100 masl
This sugar cane process Colombian decaf comes from a cooperative set up in Pedegral in Inza. They help a group of 290 talented small producers sell their delicious coffee at speciality grade. These small producers work on plots of land between 1.8 – 2 ha in size and farm coffee up to altitudes of 2100 masl. The farms are planted with varietals ranging from caturra, typica, bourbon, tabi, Castillo to some pink bourbon. The coffee is fully washed and fermented for between 20-40 hours depending on the local environment. Next, it is dried for between 8 – 15 days, weather depending, in parabolic driers.
Location - Inza, Cauca Colombia
Process - Washed (sugar cane decaf)
Varietal - Mixed
Altitude - 2000-2100 masl
This sugar cane process Colombian decaf comes from a cooperative set up in Pedegral in Inza. They help a group of 290 talented small producers sell their delicious coffee at speciality grade. These small producers work on plots of land between 1.8 – 2 ha in size and farm coffee up to altitudes of 2100 masl. The farms are planted with varietals ranging from caturra, typica, bourbon, tabi, Castillo to some pink bourbon. The coffee is fully washed and fermented for between 20-40 hours depending on the local environment. Next, it is dried for between 8 – 15 days, weather depending, in parabolic driers.
Location - Inza, Cauca Colombia
Process - Washed (sugar cane decaf)
Varietal - Mixed
Altitude - 2000-2100 masl
This sugar cane process Colombian decaf comes from a cooperative set up in Pedegral in Inza. They help a group of 290 talented small producers sell their delicious coffee at speciality grade. These small producers work on plots of land between 1.8 – 2 ha in size and farm coffee up to altitudes of 2100 masl. The farms are planted with varietals ranging from caturra, typica, bourbon, tabi, Castillo to some pink bourbon. The coffee is fully washed and fermented for between 20-40 hours depending on the local environment. Next, it is dried for between 8 – 15 days, weather depending, in parabolic driers.
The Sugar Cane Decaf Process
The coffee first undergoes steaming at low pressures to remove the silver skins before then being rinsed with hot water to allow the beans to swell and soften. This then prepares the coffee for the hydrolysis of caffeine, which is attached to the salts of the chlorogenic acid within the coffee.
The extractors (naturally obtained from the fermentation of sugar cane and not from chemical synthesis) are then filled with the coffee and washed several times with the natural ethyl acetate solvent, to reduce the caffeine down to the correct levels. Once this process is finished the coffee then must be cleaned of the remaining ethyl acetate by using a flow of low pressured saturated steam, before moving onto the final steps. From here the coffee is sent to vacuum drying drums where the water previously used to moisten the beans is removed and the coffee dried to between 10-12%.
The coffee is then cooled quickly to ambient temperature using fans before the final step of carnauba wax being applied to polish and provide the coffee with protection against environmental conditions and to help provide stability.