Roasted for espresso, as such this coffee would taste best brewed for espresso, stove-top or cafetiere.
Tasting notes of black cherry, fig and caramel
Location: Tolima
Producer: 175 smallholder farmers
Varietal: Castillo
Process: Sugarcane Decaf
Altitude: 2150m
El Indio Sugarcane Decaf, Colombia
This coffee is sourced from 175 smallholder farmers around the municipality of Planadas, Tolima.
The sugarcane decaffeination process is a natural method that uses ethyl acetate - created from fermenting molasses derived from sugarcane - to gently extract caffeine from coffee beans, preserving their inherent flavor and aroma. It is widely recognized as a gentle and effective decaffeination technique.
In this process, green coffee beans are moistened and then exposed to ethyl acetate (E.A). The E.A. selectively binds to and removes caffeine molecules from the beans. After the caffeine extraction, the E.A. is removed, and the beans are processed as usual, dried and roasted. The sugarcane process is a natural method of decaffeination, and since sugarcane readily grows in abundance throughout Colombia, it is an environmentally conscious approach with minimal impact on the coffee's flavor and aroma. It presents an excellent option for consumers seeking a natural and flavorful decaffeinated coffee experience
