Notes: Chocolate, Roasted Almonds, Salted Caramel, Raisins & Vanilla
Process: Sugar Cane - Decaf
Drying Process: Sun Dried
Roast: Medium Roast
Farmer: Small group of smallholder farmers
Altitude: 1,500-2,070 masl
This coffee offers a whole range of sweet flavour notes such as milk chocolate, maple syrup, vanilla, malt and touches of caramel, in addition to notes of sweet dried fruits like raisins and prunes — contributing to a profile that is highly complex in its sweetness. Despite this, it also offers strong citrusy acidity, especially when it cools down, offering complementary notes of lime and orange zest which make this an overall very vibrant coffee bean with a smooth sweet mouthfeel.
The decaffeination process for this coffee is quite unique. Caffeine is extracted from the coffee using a by-product of sugar cane and water which avoids the need for excessive temperatures seen in other decaffeination processes. In the end, we are left with a coffee that has an enhanced sweetness that, when roasted, tastes and feels extremely similar to the original caffeinated version of this coffee bean.
The biggest advantage of this process in our eyes is that it can be on Colombian farms and processing stations without the need for exporting beans to other parts of the world such as Mexico, Canada or Germany where decaffeination plants exist. This allows for a much simpler supply chain and a tighter control of the costs so that Colombian producers can receive a larger share of the profits.