The so-called Meseta de Popayan is perfectly suited to growing coffee.
Situated at 1,700 MASL and sheltered by the Andes mountain range, it provides climatic consistency. Pair this with the region's fertile volcanic soil and boom! We have high-end terroir prime for coffee cultivation. The coffees grown here are harvested, fully washed and then sent to a plant to go through the sugarcane decaffeination process - which is the only completely natural way to decaffeinate coffee.
We're absolutely buzzing to add this batch of Colombian decaf to our coffee collection.
A beautiful balance of cinnamon sweetness and smooth dark chocolate, Popayan offers a floral rose finish and is a wonderful example of decaffeinated coffee that actually tastes like coffee!
Notes of: Cinnamon, dark chocolate, rose
Fully Washed Coffee Process: The plant uses water from the volcanic slopes of the Meseta de Popayan, and natural ethyl acetate from fermented sugarcane - adding a raw sweetness to this washed coffee. The porosity of the coffee is increased through the use of steam, which begins to break the bond between caffeine and bean. The beans are then submerged in the fermented sugarcane liquid until 97% of the caffeine is removed. Following this, a final steam takes place to clean up the now decaffeinated coffee beans. They are then dried in a chamber to reach the same moisture content they had prior to the process.
The end result is a beaut decaf coffee that tastes just as good as any of its caffeinated cousins!
Roaster Notes
"Region: Popayan (Meseta de Popayan), Colombia. Altitude: 1,500-2,070 MASL. Process: Fully washed, then Sugarcane E.A. decaffeination using natural ethyl acetate from fermented sugarcane and water from the volcanic slopes of the Meseta de Popayan - the only completely natural way to decaffeinate coffee. Varietals: Caturra, Castillo. Roast profile: Omni."
The so-called Meseta de Popayan is perfectly suited to growing coffee.
Situated at 1,700 MASL and sheltered by the Andes mountain range, it provides climatic consistency. Pair this with the region's fertile volcanic soil and boom! We have high-end terroir prime for coffee cultivation. The coffees grown here are harvested, fully washed and then sent to a plant to go through the sugarcane decaffeination process - which is the only completely natural way to decaffeinate coffee.
We're absolutely buzzing to add this batch of Colombian decaf to our coffee collection.
A beautiful balance of cinnamon sweetness and smooth dark chocolate, Popayan offers a floral rose finish and is a wonderful example of decaffeinated coffee that actually tastes like coffee!
Notes of: Cinnamon, dark chocolate, rose
Fully Washed Coffee Process: The plant uses water from the volcanic slopes of the Meseta de Popayan, and natural ethyl acetate from fermented sugarcane - adding a raw sweetness to this washed coffee. The porosity of the coffee is increased through the use of steam, which begins to break the bond between caffeine and bean. The beans are then submerged in the fermented sugarcane liquid until 97% of the caffeine is removed. Following this, a final steam takes place to clean up the now decaffeinated coffee beans. They are then dried in a chamber to reach the same moisture content they had prior to the process.
The end result is a beaut decaf coffee that tastes just as good as any of its caffeinated cousins!
Roaster Notes
"Region: Popayan (Meseta de Popayan), Colombia. Altitude: 1,500-2,070 MASL. Process: Fully washed, then Sugarcane E.A. decaffeination using natural ethyl acetate from fermented sugarcane and water from the volcanic slopes of the Meseta de Popayan - the only completely natural way to decaffeinate coffee. Varietals: Caturra, Castillo. Roast profile: Omni."
