Colombia CAUCA EL CASCABEL is a decaffeinated coffee suitable for all those who are sensitive to caffeine. The new process of decaffeination with sugar cane contributes to a more pronounced taste of the coffee. The coffee is sweet, with gently expressed fruity notes of currant and lime.
REGION: Cauca
FARM / MILL: El Cascabel
PROCESS: Prani + Sugarcane EA decaffeination
HEIGHT: 1800 m above sea level.
HARVESTING: March-June
TYPE: Caturra, Castillo
FLAVOR PROFILE: Chocolate, Red Currant, Lime
ART OF PRODUCTION:
Cherries are picked and sorted by hand at the peak of ripeness. The cherries are then pitted and the mucus removed. They are dried to the desired level of humidity. Then the process of decaffeination begins. Green coffee is first steamed to open the pores through which they will extract caffeine. The coffee is then soaked in ethyl acetate, a naturally occurring compound, and solvent, in the process of fermenting sugar cane. Green coffee is soaked in ethyl acetate, which binds caffeine. The process is repeated several times, taking about 8 hours. Finally, the coffee is steam cleaned again and dried and polished. The coffee processed in this way is ready for the journey to us.
REGION DESCRIPTION:
Colombia CAUCA EL CASCABEL coffee comes from a volcanic region located in the central-western part of the Cauca Mountains. The El Cascabel area is known for smaller coffee farms, mostly cultivated by Indogenous peoples belonging to different ethnic groups (Nasa, Inza tribes). Their work is done collectively, not to mention that they have a lot of knowledge about coffee and nature in general, which is passed down to them by oral tradition. The coffee that comes from these areas is known for its strong floral and sweet caramel notes.
You can read more about the washed process, which is also used in this coffee, in our blog-> WASHED PROCESS
Interested in learning more about the decaffeination process? Read the exact process description HERE.
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