Coffee by Tate - Colombia [DECAF]

$15.00

Origin

Farmers from the Red Association network near Pitalito in the Huila region of Colombia

Variety

Caturra & Castillo

Processing

Washed & E.A. Decaffeinated

Altitude

Various

Roast Profile

Omni-roast

Taste Notes

Notes of Cherry, Orange and Baker's Chocolate

Coffee Facts

This exceptional decaf coffee comes from the Red Association network in Colombia, which empowers coffee producers to achieve stable and sustainable prices for community coffee lots and create connections with the speciality coffee market.

The overall sugar cane decaffeination process preserves the flavour profile in the coffee whilst introducing a new level of character. The result is a clean cup profile with a jammy acidity.

Together with Red Associations, Raw Material are building the required infrastructure to re-enable drying by producers, while also including steps traditionally downstream of producers: sample analysis, roasting, Quality Control, and separation of lots by value based on quality. Paired with a fixed price payment system, these steps result in the wider spread of knowledge, and an average income per household increase of 2.5 times. Red El Carmen has grown steadily since its inception in 2017 and is about to be furnished with a QC and cupping lab alongside the Association’s drying facilities.

Sugar cane decaffeination is often termed as a natural process decaf. Ethyl Acetate is an organically existing compound (C4H8O2) and a by-product found most commonly in the fermentation of fruits (it’s present in both ripe bananas and beer, for example). The plant Raw Material work with in Colombia uses water from the Navado el Ruis (a volcano between Caldas and Tolima) and natural ethyl acetate from fermented sugarcane, sourced in the southern region of Palmira. This process begins with steaming the coffee, increasing its porosity, which begins the hydrolysis of caffeine, which is usually bonded to salts and chlorogenic acid in the bean. The beans are then submerged in an ethyl acetate solvent, until 97% of the caffeine is removed. A final steam is then used to lift residual traces of the compound.