Colombia - Huila Regional Rio Negro & Iquira EA Decaf 2025 - Archived

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Funky
  20

The 60-70 producers that have contributed to this regional lot live in the charming towns of Tesalia and Teruel. The department of Huila borders Tolima, and it’s the highest-producing region in the country. Huila boasts a chain of volcanoes, the Nevado de Huila, which historically has enriched the soils of the region, creating ideal growing conditions for coffee. Huila has its own designation of origin, and it produces coffees renowned for their bright 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., balanced 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., and rich sweetness. This coffee is decaffeinated at the Descafecol plant in Colombia using the EA method. EA, or ethyl acetateSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'., is a substance that naturally occurs in many fruits and vegetables, including sugarcane. Colombian sugarcane is used to produce EA, which is then combined with mountain spring water and used to decaffeinate the coffee. Here’s how the process works: The coffee is placed in a silo and first steamed to remove the silverskin. The coffee is moistened and then placed in the sugarcane EA solution. In a chemical reaction, the caffeine is removed as the EA circulates through the beans. Then, the coffee is steamed once again to remove any residual EA. The coffee is dried and then cooled down to room temperature once again. It is polished and then finally placed in bags for shipping to its final destination. This washed processWashed 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. preserves 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. flavor and quality of the coffee while removing 99.9% of the caffeine! Recommendation: Rest time: 10+ days Espresso: 1:1.9-2.2, 90C, 25-27s Filter: 1:15-16, 90c