Flavor Notes: Caramel, Red Apple, Syrupy
Creamy caramel body with red apple notes.
Process: Sugar Cane Decaffeination Process
This Colombian coffee comes from the Centra Cooperativa Indígena del Cauca, which was founded in 1980 by indigenous producers from Cauca, Colombia. Since 2006, they have worked with Fair Trade–certified coffees to help address income inequality in the area. The co-op also supports activities such as alternating crops, housing planning and alternative energies.
At the Trilladora Andes mill, this coffee was machine pulped, fermented for 6 to 8 hours, rinsed and then dried on a patio for 12 hours and in a dryer for 6.
The coffee is then decaffeinated at Descafecol, the only decaffeination plant in the Andean region of Colombia. The plant relies entirely on the pure water from the Navado el Ruis (a snow-capped volcano on the border of the departments of Caldas and Tolima) and natural ethyl acetate from sugar cane plants in Palmira, Colombia. Natural ethyl acetate is created during fermentation and contributes to what’s often described as the “fruitiness” in a young wine.