Azahar Decaf

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Sweet
  50
• Comforting
  25

***We ship mail orders on Tuesday and Thursday and offer free shipping over $50. Enter code "freeship" at check out*** ***"Pick up" orders will be filled as soon as possible. Y o u will be notified by email when it is ready to be picked up . **** COUNTRY: Colombia DEPARTMENT: Huila MUNICIPALITIES: Pitalito, Acevedo, Palestina VEREDAS: Pensil, Charguayaco, El Triunfo, Sinai, Alto Cabuyal, San Isidro, El Carmen, Remolino, Nuevo Horizonte ELEVATION: 1,700 - 1,850 masl VARIETALS: 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., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., Tabi, Colombia PROCESSING: Sugarcane decafSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'. FERMENTATION TIME: 20 - 26 hours DRYING TIME: 18 - 30 days WE TASTE: Cherry, cream, chocolate DECAF LESSON... Here’s a lesson in decaf. Decaf can be delicious…and it can be horrible. But it really can be delicious! This coffee knocks our socks off. How is this possible? First of all, the coffees that were chosen for decaffeination are all high scoring microlots from small farms procured by our Colombian export partner Azahar. Secondly, these beans only traveled “down the road” to a facility in the same country in which the coffee was grown. Horrible tasting decafs start with horrible tasting coffee beans that are put on a boat and transported to another country for the decaffeination process and loaded on yet another boat for their final destination. The combination of bad beans and extra long travels times means there’s little chance the roasted coffee will taste good. We always say, “garbage in, garbage out”. We can’t add something to the beans that isn’t already there when we roast them. All we can do is make sure that what’s there doesn’t get lost. - Jeff Brooks, Co-owner & 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. buyer