Colombia – Decaf – Regional Popayán
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Various Small Holders
Colombia, Castillo, Caturra
1500 – 1900 Meter
Aroma and flavor profile: Cinnamon, Sweet & Sugary, Fried Rice, Milk Chocolate, Sugarcane, Citrus, Red Apple, Sweet Bread Pastry.
Colombia Decaf Regional Popayán additional information.
This Colombia Decaf Regional Popayán is produced by selected farms in Popayán region. Coffee is brought from growers in dry parchment, it is later milled at Popayán and transported to Caldas to be decaffeinated.
This decaffeination process is unique, the caffeine is extracted from the beans using sugarcane and water which enhances sweetness, while maintaining the coffee attributes. This technique was developed in Colombia.
The city of Popayán is the capital of the state of Cauca, in the southern half of Colombia. The surrounding coffee region is on the plateau where the Andes mountain range reaches southern Colombia from Ecuador. From there, the Andes breaks into the three separate mountain ranges (or, cordilleras) that cross the country from south to north.
The Cauca and Popayán plateau is at an average of 1,600 meters above sea level and includes the neighboring Purace volcano, which has over time has produced the region’s rich soil. Coffee farms in the region are usually smaller than 5 hectares. The region is also home to several indigenous groups that have been growing coffee for decades.
Coffees from near Popayán — as a result of the area’s soil conditions, altitude and washed processing — generally have a very nice aroma, a medium acidity and a medium body. These features combine to present a pleasant, sweet, chocolate aftertaste.
DECAF COLOMBIA SUGARCANE PROCESS
Sugarcane Ethyl Acetate (E.A.) Decaffeination is a natural process that not only maintains astonishing integrity of green-coffee flavor, but also allows us to offer decaffeinated coffee that follows an integrated vertical supply chain, as the growing, processing, and even the full decaffeination process all happens at the source in Colombia.
Sugarcane is fermented and converted to EA (Ethyl Acetate), which is a naturally occurring compound and solvent that derives from the fermentation of the sugarcane. When the coffee first arrives at the Decaf plant it is placed in big silos that give off a light steam. This is to open the pores of the beans to allow for easy extraction of the caffeine. It’s also to remove the silver skin from the bean which can hinder the decaf process.
The green beans are then submerged into a tank filled with water and EA to begin the Decaf process. The EA naturally bonds with the compounds of the coffee, allowing for the decaffeination to occur. The process takes about 24 hours and removes about 98-99% of the caffeine. The extracted caffeine is sold to energy drink companies or soda companies. The silver skin from the green bean that was removed is also used and sold as a fertilizer.
With the help of Cofinet “The Coffee Adventure” we were able to buy this coffee