Colombia | Condor Decaf
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
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Description
El Vergel estate made the decision to produce a very high-quality decaffeinated coffee, after seeing many coffees that are used in Colombia to produce decaf are of a lower quality. This decaf offering begins with quality coffee production first from their farm El Vergel - which then allows them to create a decaffeinated product that, despite the process, does not lose its sweetness in the cup. That decision, in our mind, is evident in the cup - becoming one of the best decaf coffees we’ve ever tasted.
Under the EA sugarcane process, when the coffee is received it is first submitted to a condition of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. It is at this point that the bean experiences an ethyl acetate wash, which dissolves the caffeine. The beans are then cleaned with water, followed by steam, to clean the innermost portions of the bean. Finally, the beans are dried until reaching moisture similar to what they had prior to the process. This method avoids excessive heat or pressure, which can radically disrupt a green bean's cellular structure.
We taste: red apple, caramel, date, cinnamon, milk chocolate
- Farm: El Vergel
- Region: Tolima, Colombia
- Process: EA Sugarcane
- Varieties: Caturra
- Elevation: 1500 MASL
Description
El Vergel estate made the decision to produce a very high-quality decaffeinated coffee, after seeing many coffees that are used in Colombia to produce decaf are of a lower quality. This decaf offering begins with quality coffee production first from their farm El Vergel - which then allows them to create a decaffeinated product that, despite the process, does not lose its sweetness in the cup. That decision, in our mind, is evident in the cup - becoming one of the best decaf coffees we’ve ever tasted.
Under the EA sugarcane process, when the coffee is received it is first submitted to a condition of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. It is at this point that the bean experiences an ethyl acetate wash, which dissolves the caffeine. The beans are then cleaned with water, followed by steam, to clean the innermost portions of the bean. Finally, the beans are dried until reaching moisture similar to what they had prior to the process. This method avoids excessive heat or pressure, which can radically disrupt a green bean's cellular structure.
We taste: red apple, caramel, date, cinnamon, milk chocolate
- Farm: El Vergel
- Region: Tolima, Colombia
- Process: EA Sugarcane
- Varieties: Caturra
- Elevation: 1500 MASL
