Combining coffees produced in seven districts within Huila, we're excited to be roasting this sweet & clean decaffeinated option, secured during our most recent trip to Colombia. Look for flavours of cocoa, plum & vanilla.
This particular lot comes from many different farmers spread across seven districts within the Huila region of Colombia, which produces one of our all-time favourite cup profiles. Combining lots from the municipalities of Acevedo, Algeciras, Neiva, Oporapa, Palestina, Palermo and Tello the coffee varieties at play include Caturra, Castillo, Tabi, Bourbon & Variedad Colombia. These are hand harvested on each individual farm before ‘resting’ for anywhere between 12 to 24 hours before depulping. After the cherry skins have been removed the coffee is left to spontaneously ferment for between 18 and 60 hours. Once the fermentation phase is deemed complete, the coffees are fully washed, and put out to dry, in some cases on raised beds, sometimes in parabolic greenhouse style secadores.
We met with Iliana Delgado Chegwin and Jairo Muñoz from Azahar Coffee during our travels in Colombia late last year. Through cupping and visiting producers we made a selection of two decaffeinated lots, one from Quindío region which we have finished roasting for the year, and this one from Huila region. Azahar Coffee work closely with dedicated coffee producers, aiming to highlight the value and cost of the hard work that goes into producing specialty coffee.
The Decaffeination Process:
Over the last five years we’ve solely purchased decaffeinated coffees that have undergone the Sugar Cane Ethyl Acetate process. Not only does this method provide a secondary income to the producing country, but the green coffee only needs to be transported once rather than twice. Obviously more eco-friendly and less costly, it has a huge impact on cup quality too. The conditions in which coffee is transported are rarely conducive to preserving quality, and so avoiding this process from happening twice is always beneficial for the cup. The coffee, having been shipped only once unlike most decaf options that arrive into the UK via Mexico, Canada or Germany, tastes all the fresher for it.
The actual solvent doing the work of decaffeinating the green coffee at Descafecol is derived from fermenting and making an alcohol from sugar cane. This is combined with spring water and is used to wash the caffeine out of the steamed green coffee until less than 0.1% of the original caffeine content remains.
Please enjoy this delicious decaffeinated option from the smallholders of Huila.
Calarca, Cordoba, Génova & Pijao in Quindío, Colombia
Tasting like buttery brioche spread with apricot jam and flecked with chocolate, as well as gentle orange notes, this decaf option is wonderfully comforting.