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Popayan - Decaf
€15.90
Colombia. Colombia, Castillo, Caturra. EA Sugarcane Decaf.
Every bean has a story
This Popayan decaf coffee is produced by selected farms in the Popayán region. Popayán, situated in the department of Cauca, western Colombia, at an elevation of 1,700 m.a.s.l., benefits from an ideal topography for cultivating exceptional coffee. The Andes mountain range shelter Popayán thus creating consistent climatic and altitudinal conditions. These factors contribute to the development of coffee beans with sweet and citrus profiles.
Approximately 75 growers have contributed to this program. Through this program, farmers are
given incentives to prioritize quality, and based on assessments, they are offered premiums of up to 20% above market prices.
Following the careful selection of coffee cherries, these are then depulped and thoroughly washed to completely remove the mucilage. Afterwards, the coffee is spread out on raised beds for 5-7 days until reaching the ideal moisture content. This method ensures the preservation of the coffee's unique flavors and characteristics.
Coffee is brought from growers in dry parchment, it is later milled at Popayan and transported to Caldas to be decaffeinated.
The decaffeination process used is truly unique. They extract caffeine from the bean using sugar cane and water which enhances sweetness, while maintaining coffee attributes. The plant uses water from the volcanic slopes of the Meseta de Popayán, and natural ethyl acetate from fermented sugarcane. This adds a raw sweetness to this washed coffee. The team at the plant then submerges beans in the fermented sugarcane liquid until they remove 97% of the caffeine.
Essentially, this process avoids excessive temperatures seen in other decaffeination processes and leaves a coffee with enhanced sweetness which roasts and tastes much more like the original, caffeinated coffee. This technique c from Colombia.
This coffee is a must if you are sensitive to caffeine and other decaffeination processes. You can also try our other decaf coffee, White Pearl. or Pink Velvet.
Every bean has a story
This Popayan decaf coffee is produced by selected farms in the Popayán region. Popayán, situated in the department of Cauca, western Colombia, at an elevation of 1,700 m.a.s.l., benefits from an ideal topography for cultivating exceptional coffee. The Andes mountain range shelter Popayán thus creating consistent climatic and altitudinal conditions. These factors contribute to the development of coffee beans with sweet and citrus profiles.
Approximately 75 growers have contributed to this program. Through this program, farmers are
given incentives to prioritize quality, and based on assessments, they are offered premiums of up to 20% above market prices.
Following the careful selection of coffee cherries, these are then depulped and thoroughly washed to completely remove the mucilage. Afterwards, the coffee is spread out on raised beds for 5-7 days until reaching the ideal moisture content. This method ensures the preservation of the coffee's unique flavors and characteristics.
DECAFFEINATION PROCESS
Coffee is brought from growers in dry parchment, it is later milled at Popayan and transported to Caldas to be decaffeinated.
The decaffeination process used is truly unique. They extract caffeine from the bean using sugar cane and water which enhances sweetness, while maintaining coffee attributes. The plant uses water from the volcanic slopes of the Meseta de Popayán, and natural ethyl acetate from fermented sugarcane. This adds a raw sweetness to this washed coffee. The team at the plant then submerges beans in the fermented sugarcane liquid until they remove 97% of the caffeine.
Essentially, this process avoids excessive temperatures seen in other decaffeination processes and leaves a coffee with enhanced sweetness which roasts and tastes much more like the original, caffeinated coffee. This technique c from Colombia.
This coffee is a must if you are sensitive to caffeine and other decaffeination processes. You can also try our other decaf coffee, White Pearl. or Pink Velvet.
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Tasting notes
Imagine salted hazelnut pralines!
A smooth and comforting decaf with toffee and salty-hazelnut sweetness layered over bright notes of pineapple, sweet lemon, and grape. Juicy in body with gentle citrusy acidity, it finishes clean with a subtle salty-caramel sweetness.
Recipe for espresso
Grams in: 18.5-19g
Grams out: 40-45g
Extraction Time: 21-24" seconds
Temperature: 93 - 94 C
Aged Best Use: Between 10-30 days
Imagine salted hazelnut pralines!
A smooth and comforting decaf with toffee and salty-hazelnut sweetness layered over bright notes of pineapple, sweet lemon, and grape. Juicy in body with gentle citrusy acidity, it finishes clean with a subtle salty-caramel sweetness.
Recipe for espresso
Grams in: 18.5-19g
Grams out: 40-45g
Extraction Time: 21-24" seconds
Temperature: 93 - 94 C
Aged Best Use: Between 10-30 days
Read More
Read Less
Beans:
Whole Beans 250g
- Whole Beans 250g
- Ground for Espresso 250g
- Ground for Filter - Hand Brew 250g
- Ground for Filter - Cafetiere 250g
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