EA Decaf Cumbres de Narińo | Colombia
“Cherry, Cocoa, HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. & Citrus”
Origin
- Colombia· Nariño
Tasting notes
Character
Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. of Cherry, Cocoa, HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. & Citrus. Clean, bright and sweet. Top notch D. Growers: Nari ńo-area smallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. Process: Sugarcane Ethyl AcetateSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'. Decaffeination Process by Descafecol Area: Department of Narińo, Southern Colombia Elevation: 1800+ masl Source: Shared Source LLC Sweet, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and clean Cumbres de Nari ńo EA Decaf means Summits of Narińo, perhaps our favorite coffee growing region in the world's first or second most interesting and unique country of origin for coffee. It's probably sacrosanct to place Colombia ahead off Ethiopia, arabica coffee's birthplace, where it springs wild from the earth, and the origin it all. EA, Sugar Cane, or Natural ProcessNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Decaf references fermented sugar cane in the form of ethyl acetate, circulated through H20 moistened coffee to remove caffeine. Clean, natural, effective, and local to our growers, the flavor and process are exception both in the cup and for our producers. Enjoy!
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