Decaf Blend

Description

Medium: Molasses, cocoa powder and marmalade.   Huila, Nariño Producer : Various small producers Region: Huila, Nariño Country: Colombia Processing: Washed Decaffeination: Water-Natural Ethyl Acetate Method Elevation: 1,300 ~ 1,800 masl Varieties: Caturra, Castillo, Colombia Sourced Through: Project Origin --- About Regional Decaf Our Project Origin specialty decaf is all about raising the bar on how decaffeinated coffee should taste. We do not compromise on flavour with this offering and are selective about the coffees we source through the Huila, Cauca and Nariño regions that cup from 84 to 85 points. The selected coffee is then sent to have 99.9% of the caffeine removed using fresh spring water and Ethyl Acetate - a completely natural by-product of sugar cane. This method is gentle, chemical free and retains coffee structure as well as flavour. The result is a decaf coffee that tastes just as good as the original lot where these coffee beans were grown. Colombia is the second largest producer of arabica coffee in the world and benefits from its tropical location, mountainous terrain and high average rainfall. Coffee production is abundant with two harvests per year and is of excellent quality, particularly in the coffee growing regions that we use to source this offering, where altitudes range from 1300 - 1800 metres above sea level and temperatures are a mild 15 - 25º Celsius.