MUNICIPALITIES: Pitalito, Acevedo, Palestina
VEREDAS: Pensil, Charguayaco, El Triunfo, Sinai, Alto Cabuyal, San Isidro, El Carmen, Remolino, Nuevo Horizonte
ELEVATION: 1,700 - 1,850 masl
VARIETALS: Castillo, Caturra, Tabi, Colombia
PROCESSING: Sugarcane decaf
FERMENTATION TIME: 20 - 26 hours
DRYING TIME: 18 - 30 days
WE TASTE: Cherry, cream, chocolate
Here’s a lesson in decaf. Decaf can be delicious…and it can be horrible. But it really can be delicious! This coffee knocks our socks off. How is this possible? First of all, the coffees that were chosen for decaffeination are all high scoring microlots from small farms procured by our Colombian export partner Azahar. Secondly, these beans only traveled “down the road” to a facility in the same country in which the coffee was grown. Horrible tasting decafs start with horrible tasting coffee beans that are put on a boat and transported to another country for the decaffeination process and loaded on yet another boat for their final destination. The combination of bad beans and extra long travels times means there’s little chance the roasted coffee will taste good. We always say, “garbage in, garbage out”. We can’t add something to the beans that isn’t already there when we roast them. All we can do is make sure that what’s there doesn’t get lost. - Jeff Brooks, Co-owner & Green coffee buyer
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