Colombia Decaf Palo Rosa
Farm: Planadas Tolima
Process: Sugar Cane EA
Cup: Brown Ale, Banana, Juicy Orange
We absolutely love this decaf from Colombia!
Loving our previous Brazilian decaf the way we did, it felt as though nothing could replace it. We were proven wrong.
In a blind cupping, this Colombian decaf was the clear winner over the Brazilian.
When compared side-by-side, this new decaf tastes juicier, far sweeter and closer to “the real deal” as some would say.
Potentially, this is explained through the difference in processing. This Colombian decaf underwent a treatment referred to as the “sugar cane process.” (More on this in the Farming Notes below.)
The wonderful flavors of fermentation are present and prevalent in this decaf. We taste that most as a creamy, stout/brown ale note. It is malty, delicious and unique in the coffee world.
Taking uniqueness a step further, there is a distinct banana flavor as well.
When cupping coffees alongside other people, it is good to find recurring and consistent flavor first impressions.
Stephen was insistent during cupping that there was banana in the cup. Funny enough, after the inaugural roast, I (Arrott) ate a bean and actually mentioned to Conner that it tastes like banana. These impressions are no coincidence in cupping, and they often result in an automatic spot on our official list of notes.
The exact banana note present is up for debate. Stephen tastes banana acidity, but I relate it to artificial banana flavor such as in banana LaffyTaffy. Either way—it’s banana.
With a light presence of citric acid and a “juicy” mouthfeel, it was only a matter of narrowing it down to which citrus fruit was in our cup.
Ultimately, we came to consensus on orange. Pair “orange” with the juicy mouthfeel, and “juicy orange” became the perfect descriptor for what we were tasting and feeling.
We think you’ll enjoy this remarkably unique decaf as espresso in our shop or as a cup at home. Give it a try!
We are pleased to bring you this decaf via our connection to Daniel Osorio and Traviesa Coffee. We were able to secure it through their “Del Origen” program which flies in coffees “straight from the source.”
This decaf was grown at around 1,500m in the Colombian region of Tolima.
We have now sourced a number of coffees from Tolima, and we are continually impressed by their level of quality in the region.
A first for Peregrine, this decaf is an “ethyl acetate sugar cane process” decaf.
Being one of the main forms of decaf processes available in 2021, the process is often referred to as “natural decaf.”
Del Origen actually does a better job than we could hope to describing the process below:
“Natural Ethyl Acetate is derived from sugar cane in Colombia and combined with fresh spring water to strip caffeine from the coffee at the decaffeination plant. . .
. . .The method used to decaffeinate with Ethyl Acetate is chemical-free process in which no additions of foreign substances come in contact with the coffee. The original cup profile, aroma and flavor characteristics from the coffee remain even after 97% of the caffeine is removed.”
We’re learning we are big fans of the sugar cane process and we’re confident you’ll be a fan of this decaffeinated gem.