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Roast: Medium
Certification: Sugarcane Process Decaf
Notes: Milk Chocolate, Marzipan, Raisin, Raspberry, Sweet
ABOUT THIS COFFEE:
During the 1800’s, travelers from Bogota settled in Cundinamarca and planted the first coffee trees in the region. To these settlers, coffee was more than just a crop, it was an opportunity to ward off an era of insecurity and uncertainty. Coffee remains an important crop for Cundinamarca. It has improved the socioeconomic condition of the region and employs an immense number of workers. Coffee plants found ideal living conditions throughout the Eastern Andean range, and to a smaller extent on the slopes of the Llanos Orientales (Eastern Plains). Boundless biodiversity and generous ecosystems yielded diverse coffee terroirs. These elements along with eco-friendly coffee producers allowed coffee to grow and flourish in a predominantly shade systems. The coffee tradition is the pillar and main source of income for thousands of families in Cundinamarca. Ecotourism has been gaining importance as well. It is the perfect opportunity for families that want to experience the seed-to-cup process and enjoy amazing natural wonders. There are seven coffee routes throughout 69 municipalities in Cundinamarca. They are all characterized by their deep commitment to sustainable coffee production on lush mountainous landscapes.
What is Sugarcane Processed Decaf?
The Sugar Cane Process, which originates in Colombia where sugar cane grows in abundance, avoids disrupting the bean’s cellular structure and even enhances sweetness of the final cup! To begin, fermented molasses derived from sugar cane is used to make ethanol. The alcohol ethanol is mixed with a natural acetic acid, to create the solvent ethyl acetate (E.A.). E.A. is also prominent in wine, beer, fruit, and vegetables. The coffee beans are soaked in water, which increases the bean moisture content and releases caffeine from the structure. After soaking for a sufficient period of time, the beans undergo an E.A. wash, which dissolves the caffeine. Finally, the beans are cleaned with water again, exposed to steam briefly to clean the inner portions of the bean, and then dried to the original moisture level. This process removes roughly 97% of the caffeine content. Due to the fermented molasses from the sugar cane, the Sugar Cane Process creates beans with a pleasant, clean, and sweet flavor!
