Cupping Notes
When you drink this coffee it is intriguing, to say the least. We have sourced from this region for several years, and since it is from a co-op the product changes slightly over the months that go by. We have tasted banana in this cup, and we have tasted caramel. We taste lemon at times with very interesting and dancing acidity, and other times it is like pure chocolate. We use this as a standard in our shop for decaf espresso as well which has been extremely surprising and pleasing to our decaf customers. We have heard more times than we can count, "This is the best decaf I have ever tasted." We hope to continue offering a product that produces those words and surprises our customers.
Colombia Decaf
Roast: Medium
Region: Huila, Colombia
Farm: Regional Co-op
Process: Washed
Elevation: 1200-2000m
Variety: Caturra, Castillo, Colombia
Cup: Lemon, Caramel, Cocoa
Decaf Process:
There are two organic processes in the decaf coffee world, whereas otherwise coffee is heavily chemicalized to remove the caffeine. This is the “sugarcane” process decaf where coffee beans are soaked in a byproduct of sugarcane which removes the caffeine. Pretty neat honestly, and this keeps the amazing flavor the coffee itself has while giving it an interesting acidity.