Sunset Decaf

Origin

• 🇨🇴 Colombia· Nariño

Tasting notes

Character

• Funky
  20

This coffee may lack caffeine, but it’s bright and fruity with citrusy flavor notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. that are balanced by a deep, rich sweetness. Sunset, previously known as Colombia EA DecafSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'., is processed using the E.A. method, a 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. which maintains the coffee's integrity during decaffeination. The E.A. process includes soaking the unroasted coffee in a solution of water and Ethyl Acetate (E.A.). Ethyl Acetate begins with sugar cane that is turned into molasses. The molasses is then fermented to create ethanol and processed with acetic acid to create the Ethyl Acetate that will be used in the extraction of caffeine. Ethyl Acetate is used extensively in food and is known for bringing a fruity flavor to: hard candy, chewing gum, ice cream, and other products. It can also be naturally occurring in fruits (pineapple, berries, apples, and pears), and is a key to the flavor of rum. The unroasted, 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 soaked in the E.A. solution which bonds to the caffeine, extracting it out of the bean. Once all the caffeine is removed, the bean is steamed to remove residual E.A., and voila! You’ve got decaf! This particular coffee is grown in La Unión, Nariño, Colombia which is a diverse region in the southwestern corner of Colombia. Coffee production and farming in Nariño is predominantly done by smallholderSmallholderA 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. producers and La Unión has become a key area to optimize transportation and accessibility to directly purchase parchment from producers around northern Nariño. The coffees used for this lot are all fully 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., picked during the day, and pulped in the afternoon on each of the individual farms before the decaf processing happens at Descafecol in Manizales, Colombia. We’ve selected this coffee as one of our decaf options because of its meticulous cultivation and decaffeination. We’ve roasted it to bring out its best qualities and to suit a great many taste buds. What we offer you is a coffee with contemporary flavors, but with a deep and surprising complexity.