• Colombia - Tumbaga Sugar Cane Decaf
  • Colombia - Tumbaga Sugar Cane Decaf
  • Colombia - Tumbaga Sugar Cane Decaf

Colombia - Tumbaga Sugar Cane Decaf

Regular price €7.75
Size:
Grind:
(We're currently shipping our coffees in temporary bags, different from the image above, until our new packaging arrives :))


Attributes

 

ORIGIN
Colombia
REGION
Cauca, Tolima, Antioquia and Eje Cafetero
PRODUCER
Various
ALTITUDE
1400 - 2100 m.
VARIETY
Various
PROCESS
Sugar Cane / Natural decaffeination
FLAVOR
Milk chocolate, Pear & Hisbiscus
CUPPING SCORE
-


Description


Our Tumbaga Sugar cane decaf is without a doubt the best tasting decaf we have ever offered. It is a great addition to our other offered specialty coffees.

Where other decafs are coffees mostly processed with old coffees, the coffee used here is a fresh crop. The decaffeination process will magnify sweetness and acidity, so the coffee used is sourced carefully with high body, high sweetness and low acidity in mind. 


About the process

 

The Sugar cane, or commonly referred to as natural decaffeinated process is done by fermenting molasses derived from the sugar cane to create ethanol. This alcohol is mixed with acetic acid to end up as ethyl acetate.

We know, it sounds spooky. But really it isn’t. You will find ethyl acetate in rum, wine, beer fruit and lots of other edibles. And because of the readily availability of sugar cane in Colombia it makes perfect sense to use it for the decaffeination of coffee.

The beans are moistened with water to open up the pores. In the next phase, the beans are washed with ethyl acetate which will dissolve the caffeine but will leave all tastiness inside the coffee beans. At the end of the process, the beans will be steamed again to remove any ethyl acetate left and being dried to the desired moisture level.

When you’ll open the bag of roasted Tumbaga you might find a slightly more ’sweating’ bean. As the pores of the beans are more opened up during decaffeinating, oils and fats will make their way out of the coffee bean more easily during roasting. Nothing to worry about, this will not affect taste.

It is thanks to your taste for rare specialty coffee that these farmers can make a significant increase on their ordinary earnings, which enables them to develop their land further.

Enjoy!