Decaf [SUBSCRIPTION]

Terroir Risaralda is a small, unique district in Colombia known for its volcanic soil, high altitudes, and historically good growing conditions. It yields 23 bags per hectare which is above the average in Colombia but that number has been steadily declining due rapid fluctuations in rainfall and a nationwide increase in fertilizer prices. Rainfall is complicated when it comes to growing coffee. 2022 brought too much rainfall to the district which destroyed many coffee plants and delayed the harvest period significantly due to not enough sunlight to let the plants flower. It did however kill off the Coffee Berry Borer which, amongst other reasons, allowed the 2023 harvest to yield 10% more than the previous year. Sugar Cane Decaffeination The Sugar Cane Decaf Process, unique to Colombia, enhances coffee quality by increasing sweetness and preserving complexity. It involves fermenting and distilling sugar cane to obtain ethyl acetate (EA), derived directly from sugarcane. When coffee is introduced, the caffeine is extracted, infusing sweetness. After extraction, steam removes the EA, leaving less than 5ppm in the batch. Ethyl acetate, found in younger wines, imparts fruity aromas and flavors, and a batch of sugarcane decaffeinated coffee contains 20 times less EA than a ripe banana. notes: tootsie roll, brown sugar, lime varietals: caturra, castillo, colombia elevation: 1550m-1750m processing: washed decaffeination: sugar cane process