Varietal(s): Castillo, Colomia, Caturra
Altitude: 1200-2000 Masl
Columbian coffee can be many things.
The various microclimates created by mountainous terrain, wind patterns, proximity to the Equator and of course, differences in varieties and processing techniques all play a factor.
Our decaffeinated coffee originates from the southwestern department of Cauca.
They have higher altitude farms, which results in more complex acidity and heightened florality in the profiles
This process of decaffeination works by soaking green coffee in a bath of water and a solvent called ethyl acetate, which is naturally derived from fermented sugar, among other natural sources.
The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine.