1802 Roasters COLOMBIA Finca La Mina Sugar Cane DECAF
Tangerine, chocolate, vanilla, molassas, bright citric acidity, full round body. Decaffeinated, using Sugar Cane Decaf Process. Great for Filter, Immersion, and Espresso.
Region: Peque, Antioquia
Farm: Juan Giraldo
Varietal: Red Colombia F4, Yellow Colombia F4
Process: Sugar Cane Process
Altitude: 1200 - 1400 Meters
Certification: Farm Gate - Direct Trade
Sugar Cane processing, also commonly referred to as natural decaffeinated, starts by fermenting molasses derived from sugar cane.
In Colombia, where sugar cane is readily available, it makes great economic sense to use this plentiful resource to complement the coffee industry.
When the coffee is received it is first submitted to a condition of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. It is at this point, that the bean experiences a Sugar Cane and Vinegar wash, which dissolves the caffeine. The beans are then cleaned with water, followed by steam, to clean the inner most portions of the bean. Finally, the beans are dried until reaching the moisture similar to which they had prior to the process.
This lot was purchased from our importer partners Cedro Alto Coffee (formerly Direct Origin Trading) whome we met while we were stil doing our popups in the parking lot of the cafe/roastery. At that time they were doing a documentary on coffee shops while visiting their North American partners.