Huila Producers EA Decaf • Washed-Processed

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Clean
  30

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. milk chocolate - We chose milk chocolate because there was a definite, smooth bitterness that sat comfortably throughout the whole cup. green apple - There was a touch of malic 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. in the cup that lended itself to a green apple. This bit of acidity is not meant to indicate that the profile is necessarily sour, but rather point to the type of acidity that comes through a bit as the cup cools. pear - Pear is like an apple, but rounds out that smoothness. The texture of pear is more of what we’re thinking of as we take note; the smooth and sweet nature of pear ties in this note very directly. Colombia 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 is an occurring ester (present in bananas and also as a by-product of fermented sugars) 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.. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces, though E.A. is only harmful to humans in very high quantities (400 parts per million or more). The coffee is then dried and polished for export