SUGARCANE DECAF

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Comforting
  70
• Sweet
  50
• Bright
  25
• Funky
  20

[vc_row][vc_column][vc_column_text]We are happy to deepen our relationship with La Real Expedición Botánica (La REB), Herbert Penaloza and Ana Mustafa with this release. La REB is a collective of small coffee growers, who share knowledge and grow together through innovative processing techniques. Together, they remove the middlemen and do their own exporting and importing, allowing for greater transparency and quality control through the whole process. Through doing this extra work they also receive a greater share of the profits, allowing them to invest more into their people and farms. Ana comes from a long lineage of coffee growers starting when her grandfather came to Colombia from Palestine in the 1930s. He came empty handed but had a relative that was trading in fabrics and he started to do the same. After making some money, he was able to buy his first donkey, and then he saved until he was able to buy his first farm. He worked all the way up until he owned 6 different farms all in the small city of La Celia in the Risaralda region. He managed all these farms until he could not do the work anymore, then he passed them to Ana’s father. After growing up watching her father grow and sell coffee, Ana felt she needed to continue his legacy. When she was ready, she inherited his farms in La Celia and ones he had bought in Pereira. Her focus for the farms has been to invest heavily in infrastructure and plant health. Creating higher cherry quality on the farm, along with higher yields, and efficiency. This coffee was 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., depulped with a demuci­aginator, and water sorted. It fermented in water for 48 hours and then sundried on patios. After this, the coffee was put through direct solvent decaffeination in which coffee is hydrated (either via steam, immersion, or both) and then repeatedly rinsed with the liquid solvent. The coffee comes into direct contact with a sugarcane-based solvent, hence the term “direct.” On each pass, the solvent, now laden with caff