Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well.
The decaffeination process undergone by the Azucar is known as a natural EA (Ethyl Acetate). The green beans are steamed in order to increase the moisture content so that the bean swells. Once the swelling has reached the ideal consistency, the caffeine is extracted by means of an ethyl acetate wash. The ethyl acetate used is of natural origin, obtained from fermentation of sugar cane and not from chemical synthesis. Finally beans are cleaned, steamed and dried until moisture resembles the level prior to decaffeination.
Altitude: 1600-1800 masl
Varietal: Caturra, Castillo
Processing: Washed, sun and machine-dried, E.A decaffeinated
Cup Profile: Toffee, pumpkin pie and citrus.
If you have any questions or maybe you would like to learn more about this coffee feel free to contact us straight away.
Additional information courtesy of Cafe Imports.