Decaf

Origin

• 🇨🇴 Colombia· Cauca

Tasting notes

Character

• Clean
  30
• Comforting
  20

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. JuicyAcidityThe 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. mandarin and ripe red berry notes shine on a base of milk chocolate, caramelised apricot and a syrupy 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. Farm Info Popayán, situated in the department of Cauca at an elevation of 1,700 m.a.s.l., benefits from an ideal topography for cultivating exceptional coffee. Popayán is sheltered by the Andes mountain range, creating consistent climatic and altitudinal conditions. These factors contribute to the development of coffee beans with sweet and citrus profiles. Our supply partners have worked closely with approximately 75 growers who have contributed to this program and with whom they have established long-term relationships. Through this program, farmers are incentivized to prioritize quality, and based on assessments, offer premiums of up to 20% above market prices Following the careful selection of coffee cherries, these are then de-pulped and thoroughly 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. to completely remove the mucilage. Afterwards, the coffee is spread out on raised beds for 5-7 days until reaching the ideal moisture content. This method ensures the preservation of the coffee's unique flavours and characteristics. Popayán Decaf is decaffeinated by the 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. Sugar Cane process at the Descafecol plant at country of origin, in Manizales, Colombia, ensuring the coffee doesn’t travel further than necessary to reduce the carbon footprint impact and support a vertical supply chain without the extra costs and food miles of shipping the coffee to decaffeination plants in Mexico, Canada or Germany, and the profits stay within the country of origin. This involves the coffee been immersed in water with a natural occurring ester from sugar cane which extracts the caffeine from 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.. This process avoids excessive temperatures seen in other decaffeination processes and leaves a coffee with its inherent attributes intact and roasts and tastes much more like the original caffeinated coffee. Region: Popayán, Cauca Producer: 75 medium scale coffee producers 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.: Caturr