Rainbow Sugercane Decaf
Who says decaf can’t hit the same spot? There’s a new kid on the block from Huila, Colombia and it’s sure to tickle those tastebuds.
Details
This is a decaf washed lot with a double fermentation process. Ripe cherries are fermented for 24 hours prior to pulping. After pulping, the coffee is further fermented for 12-48 hours in a tank, then washed with clean water. The fully washed coffee is then dried in the sun for 20-30 days on patios or in parabolic greenhouse-style dryers.
The process utilises a direct-solvent method meaning that first the beans are steamed to open their pores and are then rinsed in ethyl acetate repeatedly to remove the caffeine. Next the beans are dried but not completely, 10-12% humidity remains, and then the open bean is sealed with natural wax that in no way affects the flavour, fragrance or aroma of the coffee.
The resulting cup is floral with notes of hazelnuts, chocolate cake, bread pudding and passionfruit.
Key Stats
Location: Huila, Colombia
Altitude: 1700-2000m
Preparation: Washed, Decaf (Sugercane/ Ethyl Acetate)
Varietal: Catillo & Catutta
Producer: Four small holders - Importer: Olam Coffee
Flavours: Chocolate, caramel, clean and sweet
Who says decaf can’t hit the same spot? There’s a new kid on the block from Huila, Colombia and it’s sure to tickle those tastebuds.
Details
This is a decaf washed lot with a double fermentation process. Ripe cherries are fermented for 24 hours prior to pulping. After pulping, the coffee is further fermented for 12-48 hours in a tank, then washed with clean water. The fully washed coffee is then dried in the sun for 20-30 days on patios or in parabolic greenhouse-style dryers.
The process utilises a direct-solvent method meaning that first the beans are steamed to open their pores and are then rinsed in ethyl acetate repeatedly to remove the caffeine. Next the beans are dried but not completely, 10-12% humidity remains, and then the open bean is sealed with natural wax that in no way affects the flavour, fragrance or aroma of the coffee.
The resulting cup is floral with notes of hazelnuts, chocolate cake, bread pudding and passionfruit.
Key Stats
Location: Huila, Colombia
Altitude: 1700-2000m
Preparation: Washed, Decaf (Sugercane/ Ethyl Acetate)
Varietal: Catillo & Catutta
Producer: Four small holders - Importer: Olam Coffee
Flavours: Chocolate, caramel, clean and sweet
Who says decaf can’t hit the same spot? There’s a new kid on the block from Huila, Colombia and it’s sure to tickle those tastebuds.
Details
This is a decaf washed lot with a double fermentation process. Ripe cherries are fermented for 24 hours prior to pulping. After pulping, the coffee is further fermented for 12-48 hours in a tank, then washed with clean water. The fully washed coffee is then dried in the sun for 20-30 days on patios or in parabolic greenhouse-style dryers.
The process utilises a direct-solvent method meaning that first the beans are steamed to open their pores and are then rinsed in ethyl acetate repeatedly to remove the caffeine. Next the beans are dried but not completely, 10-12% humidity remains, and then the open bean is sealed with natural wax that in no way affects the flavour, fragrance or aroma of the coffee.
The resulting cup is floral with notes of hazelnuts, chocolate cake, bread pudding and passionfruit.
Key Stats
Location: Huila, Colombia
Altitude: 1700-2000m
Preparation: Washed, Decaf (Sugercane/ Ethyl Acetate)
Varietal: Catillo & Catutta
Producer: Four small holders - Importer: Olam Coffee
Flavours: Chocolate, caramel, clean and sweet
Brew Guides
Aeropress
Grind Setting: Medium (slighter finer than for a Pour Over)
Brew Time: 2 minutes 30 seconds - 3 minutes
Coffee:
Water16-17g : 250ml
Chemex
Grind Setting: Coarse
Brew Time: 5 minutes
Coffee: Water65-70g : 1L
Espresso
Grind Setting: Very fine
Brew Time: 27-29 seconds
Dose: Brewed Weight 18g: 36-40g
French Press
Grind Setting: Coarse
Brew Time: 3 minutes
Coffee: Water 14g : 250ml
Pour Over
Grind Setting: Medium
Brew Time: 1 minute 30 seconds - 2 minutes
Coffee: Water 16g : 250ml