Colombia Jairo Arcila Caturra Honey Decaf (Green)

Description

Region: Armenia, Quindio

Elevation: 1450-1500 masl.

Arabica Varietal: Caturra

Process: Honey Decaf

Farm: Santa Monica

Producer: Jairo Arcila

Soil: Volcanic Ash

Rainfall: 1700-2200mm

Score: 88.75

In the cup: Lemongrass, Brown Spices, Red Wine and Molasses

This coffee was carefully hand-picked in order to select only the ripest cherries and then hand-sorted to remove any
defects. The coffee was pulped and sundried on raised beds in temperature-controlled conditions until the ideal moisture
content is achieved. Caturra variety originated in Minas Gerais, Brazil, is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.

This decaffeination process is unique. The caffeine is extracted using sugar cane and water which enhances sweetness while maintaining coffee attributes. The green beans are put into a steam chamber where the silver skin is removed from the bean. After this, the beans are submerged in spring water and as soon the coffee is saturated with water it is sent to the extractors where the beans have direct contact with sugar cane ethyl acetate for 8 hours which dissolves the caffeine content.

Then the decaffeinated coffee is dried in a chamber to reach the same moisture content that it had prior to the process.

(Info courtesy of Cofinet)