COLOMBIA | EA Decaf de Caña - Huila | Castillo & Caturra | Washed

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Clean
  55
• Bright
  35

Located in southwestern Colombia, Huila is nestled in-between the Central and Eastern ranges of the Andes, with the middle area called the Magdalena Valley. The variation in elevation results in Huila being one of the country's most unique and complex regions of coffee production. The most impressive quality behind the coffees coming out of Huila lies in the people producing them. While Huila accounts for nearly 20% of the country's production, 80% of coffee producers operate on less than three hectares. This coffee is decaffeinated using a 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. EA DecafSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'. process. Ethyl Acetate (EA) is a naturally occurring ester, found in bananas and fermented sugar cane, that is used as a solvent to bond with and remove caffeine from 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.. The beauty of the Natural EA process is that it helps preserve most of the original flavors of the coffee while adding fruity notes and some complexity to the cup. With notes of orange, stone fruit, and malt. it has a soft acidityAcidityThe 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. and a long aftertaste, it's definitely not your regular decaf!