Tasting Notes: Dark Chocolate, Stone Fruit, Floral
Processing: Washed
Decaffination Process: Ethyl Acetate (EA) / Sugarcane
Welcome back, the famous Decaf Amigos! This is the same delicious decaf we have featured in seasons past, just a fresh crop iteration. This is also simply a version of the awesome Amigos del Huila coffee we have also previously featured, simply having been decaffeinated using the Ethyl Acetate (also known as Sugarcane) process. Below is a note from our importing partner, Shared Source on the EA/Sugarcane decaffeination process:
"Once we purchase the individual parchment lots, we dry mill them in Valle de Cauca and then send them to Manizales, Colombia, for in-country decaffeination as quickly as possible using the sugar process decaffeination method. First, sugarcane molasses is fermented to create ethanol, and then mixed with acetic acid to create Ethyl Acetate (EA). The coffee is steamed, which opens the pores and allows for the extraction of caffeine molecules. From there, it’s placed into an ethyl acetate solution where it bonds to the salts of chlorogenic acid inside the beans. When the coffee is fully saturated, the solution is drained and refilled until 97% or more of the caffeine is removed. Sugarcane is widely available in Colombia, and the decaffeination plant- Descafecol- gets their sugarcane from farms in the town of Palmira in the Valle del Cauca Department, west of Huila."
This iteration of the Amigos Decaf is made up of coffees from all around the Department of Huila, Colombia with contributions from the following producers: Yon Freddy Hernandez, David Orozco, Osvar Ultengo, Wilmar Muñoz, Yamid & Edilma Quinayas, Martin Ramos, Alberto Osorio, Alber Caldón, Cristian Pajoy, Harold Pajoy, Didier Pajoy, Erick Pajoy, and Elias Pajoy.
These producers are all extremely diligent in their processing of cherry down to parchment, and then ensuring the even drying of parchment to create an excellent product to be prepared for decaffeination.
Shared Source purchased this coffee in its parchment form directly from smallholder farmers in and around the Department of Huila Colombia, paying far above market price for this coffee. They then facilitated the dry milling and decaffeination process and prepared the coffee for export. Much thanks to Shared Source Green Coffee Agency.
