producers: local smallholders
elevation: 1200 – 2100 m.a.s.l
species and varietal: arabica, Caturra, Colombia, Castillo
processing method: washed
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.