Colombia Popayan Decaf

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Comforting
  20
• Funky
  20

Producer: Multi Producer Region: Cauca 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. : CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well., Catimor TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Altitude MASL: 1500-2070 Process: Sugar Cane E.A. Roast: Medium Notes: Milk Chocolate, Silky, and Sugar Cane Icons: Espresso, Filter, French Press Located in Cauca, Popayan is known for its naturalNatural 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. topography that creates the perfect atmosphere to produce coffee. The surrounding Andes Mountains contribute to the altitude which results in bold flavor profiles for the crops grown within that region. The coffee undergoes a special decaffeination process called Sugar Cane E.A. which is a new process that has developed over the last few years. This is a natural method to extract the caffeine from the beans. Our team is excited to offer the Popayan Decaf for those who want to enjoy a delicious coffee without the caffeine.