Colombia Chévere decaf
Colombia Chévere decaf
Colombia Chévere decaf
Colombia Chévere decaf

Colombia Chévere decaf

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Name: Colombia Chévere Decaf

Region:  Cauca 
Processing: sugar cane process
Acidity: medium 
Taste profile:  honey, cherries, vanilla

ORIGIN

Cauca is known for producing coffee in the eastern and central micro-regions in the mountains and near the town of Popayan. Cauca Highlands is suitable for growing quality coffee from high altitudes. The close location at the equator and the high mountains protect the coffee trees from the high humidity of the Pacific and its southern trade winds. The result is a stable climate throughout the year. The land in this area is mostly of volcanic origin which ensures high yields. Coffee is grown in this region on an area of over 92 thousand. hectares. From a social point of view, it is one of the most complex areas in Colombia. Support for social programs is therefore very important. The sale of this coffee funds some social programs that try to improve the quality of life of the local population. This coffee comes from the ASCAFE association based in southern Colombia.
The association represents 3,700 producer families in the departments of Cauca, Valle del Cauca, Nariño, Cesar, Cundinamarca, Tolima and Huila.
The aim of this association is to strengthen links between farmers by sharing good agricultural practices so as to achieve greater economic independence.
Their goal for 2025 is to be able to change an overproductive agricultural model in southern Colombia for a more sustainable way of growing it.
He should respect their land more and fight against illegal coca plantations.
ASCAFE provides green coffee analysis, educates farmers and motivates growers with higher rewards to increase the quality of production.
 

PROCESSING

Caffeine is one of the ingredients that is naturally found in all varieties of coffee.

There are several ways to get rid of caffeine in coffee. However, not all of them are friendly to coffee or the consumer.

Caffeine is soluble in water, therefore various methods of leaching coffee beans in water or solvents are used to remove it. In addition to caffeine, this process always takes with it some of the flavors and aromas that coffee contains. Traditional decaffeinated processes use the aqueous solvent method with the addition of temperature or pressure. Excessive heat or pressure forces the beans to swell to a large extent and can thus significantly disrupt their cellular structure, which will ultimately worsen the resulting coffee taste.

The process of processing fermented molasses (a by-product of sugar production) from sugar cane comes from Colombia.

Sugar cane is widely grown and processed here. Its use in decaffeination significantly prevents disruption of the cellular structure of coffee beans and at the same time increases the sweetness of the final cup.

First, fermented molasses obtained from sugar cane is used to produce ethanol. The ethanol alcohol is mixed with natural acetic acid to form the solvent ethyl acetate (EA). 

EA naturally contains, for example, wine, beer, fruits and vegetables. The coffee beans are first soaked in water, which increases the moisture content of the beans and releases caffeine from the structure.

After soaking long enough, the grains are rinsed with EA solution, which dissolves the caffeine and binds it to itself. Finally, the grains are washed again in clean water and exposed to steam for a short time, and then dried to the original moisture level.

About 97% of the total caffeine is removed in this process.

Thanks to the gentle process, coffees processed in this way retain most of their taste and aromatic substances.

TASTE PROFILE

honey, cherries, vanilla

RECOMMENDED PREPARATION 

espresso, filter

 

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