Valle De Cuaca Sugarcane Decaf

Origin

Tasting notes

Character

• Clean
  30
• Comforting
  20

Valle De Cuaca Sugarcane DecafSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'. Region: Valle del Cauca Farm: Various 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. Altitude: 1750 meters Process: 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. & EA Decaffeination 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.: CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., 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. Notes: Medium BodyBodyThe 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., Caramel, Dried Cherry, Hazelnut, Red Apple Why we love it: The mountains of Valle del Cauca create a microclimate where coffee thrives, and the valley is recognized as a UNESCO World Heritage Site. This sugarcane-processed decaf delivers rich coffee flavor without the buzz. We serve it as our decaf espresso, and it performs beautifully as drip or pour over.