This decaf lot is the result of the hard work of Marleni Sanches Jurado, Wilver Collazos, Israel Cortes Ossa, Pascual Silva, Miller Molina Correa, Orlando Molina Correa & Silvio Correa from the Suaza locality in Huila, Southern Colombia. With an average size ranging from two to twelve hectares, and a spread of altitudes from 1600 to 1800 metres above sea level, the farmers generally own between 11,000 and 27,000 trees, made up of the usual Colombian varieties of Caturra, Colombia and Castillo.
Yet again, following on from the quite frankly delicious El Teruel, Suaza is also processed using Sugar Cane Ethyl Acetate. 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 also has a great 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 being shipped only once unlike most decaf options that arrive into the UK via Mexico, Canada or Germany, tastes all the fresher for it.
The decaffeination plant, Descafecol, is located midway between Planadas and Medellín. As well as decaffeinating coffee they also have the facilities to produce instant coffee and a product called “Sugar Roasted Spray Dried Coffee”. Whilst we love the work they do in decaffeinating quality lots of coffee, it’s unlikely we’ll be sampling the other products from Descafecol any time soon!
Suaza, Huila, Colombia
This sugar cane processed decaf has a rich chocolate and hazelnut body, complimented by a soft, mellow acidity.