Decaf Huila E.A., Colombia

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Bright
• Clean
• Funky

TASTING NOTESTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. graham, apple, brown spice, nougat, malt COFFEE BACKGROUND Colombia is known for producing some of the most delicious coffee in the world, and its decaf offerings are no exception. But the simple term “Colombian coffee” refers to a huge varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. of flavor profiles. Many of the country’s 20 coffee-growing departments primarily consist of small, family-run farms. Microclimates and altitude also have a role in influencing the unique regional flavors. The Huila region is located in south-central Colombia. Huila is divided by the Magdalena River, which runs through the Cordillera Mountains. Coffee farms are located on western- and eastern- facing slopes of the mountain ranges at extremely high altitudes. As a result, coffee from the Huila region typically features a complex acidityAcidityThe 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.. Offerings such as this one are custom decaffeinated using ethyl acetateSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'. (E.A.) , a solvent derived from sugarcane as it is being processed for molasses. For this reason, the coffee is known as Decaf De Caña, or “sugarcane decaf.” The green, unroasted coffee is first steamed to open the beans’ pores, allowing them to absorb the solution. They are then placed in a bath of water and E.A. This naturally draws out the caffeine without using excessive heat or high pressure, which would significantly affect taste quality. Once caffeine has been removed, the green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft. is washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. thoroughly to remove any remaining E.A. When the process is complete, the beans contain just 0.01 to 0.03% caffeine. Decaf Huila delivers the sweetness of nougat and graham, without the jolt of caffeine. The cup is balanced with pleasant notes of baked apple. We’re proud to say that Decaf Huila E.A. earned an excellent 92-point review from expert tasters at Coffee Review. From a blind assessment, Kenneth Davids writes that this coffee was “quietly rich, layered. Cashew, minty orange, carnation, apple, nougat in aroma and cup. Crisply sweet in structure, lightly syrupy in mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. Complex, cleanly light-footed