Decaf de Caña

COLOMBIA

producers: local smallholders
region: Huila
elevation: 1200 – 2100 m.a.s.l
species and varietal: arabica, Caturra, Colombia, Castillo
processing method: washed
fermentation: spontaneous
according to us: it’s a coffee with great acidity and zero off-taste

In Colombia, where sugar cane is readily available, it makes great economic sense to use this plentiful resource to complement the coffee industry. When the coffee is received it is first submitted to a condition of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. It is at this point, that the bean experiences an E.A. wash, which dissolves the caffeine. The beans are then cleaned with water, followed by steam, to clean the innermost portions of the bean. Finally, the beans are dried until reaching moisture content similar to what they had prior to the process.
Only Espresso
  • orange peel
  • toffee
  • cashew
200g
400g
1000g
Price:
Quantity:
9,84
+
0
18,88
+
0
46,00
+
0
A +/- jelekkel állítsd be a kívánt darabszámot!