Decaf La Meseta, Colombia

Origin

• 🇨🇴 Colombia· Cauca

Tasting notes

Cauca is the 4th largest coffee producing department within Colombia, yet it ranks 1st in the number of coffee-producing families. With more than 90,000 families in charge of cultivating 93,000 hectares of Arabica coffee, this means that the overwhelming majority of producers here are 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. farmers, growing their harvests on plots averaging less than 5Ha. Afro-Colombians and the indigenous Nasas and Misak peoples make up a large number of the producers hailing from La Meseta, the micro-region outside of Popayán, where this coffee comes from. Produced using traditional farming practices, this offering is comprised of CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., Colombia and 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. varieties grown at elevations between 1700-1900 MASL. Depulped cherries received a 12-24 hour dry fermentation with 10-20 days on raised beds for drying. We picked out this multi-producer lot amongst other Cauca offerings as having the best characteristics for decaffeination: big sweetness with structured 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.. When the time is right for coffee but you could do without the added buzz, this is just the ticket.