Colombia San Lorenzo Decaf

Decaf Caramel Cocoa Stewed Fruits
  • Country - Colombia
  • Varietal - Catuai
  • Process - Sugarcane process decaf
  • Altitude- 1600-2000 masl 
  • Roast Level - Medium Dark
  • Body- Syrupy
  • Acidity- Stonefruit
  • Sweetness- Sugarcane

This producer group is part of the Cooperativa de Caficultores de Alto Occidente de Caldas, established in 1964. The San Lorenzo indigenous group are based in the Rio Sucio municipality of Caldas where there are 11,500 inhabitants with 1,150 farmers growing and producing coffee. The indigenous inhabitants in the Pacha Mama believe the land is a living being, and that it is their duty to protect the natural environment. They ensure that their farming impacts the land as little as possible and leaves it as it has always been. In the sugar cane decaf process the coffee first undergoes steaming at low pressures to remove the silver skins, before then being moistened with hot water to allow the beans to swell and soften. The moistened coffee is washed several times in natural ethyl acetate solvent - obtained from the fermentation of sugar cane and not from chemical synthesis - until the caffeine has been reduced to the correct levels. The coffee is cleaned of the remaining ethyl acetate by using a flow of steam, then sent to vacuum drying drums and dried to a moisture level of between 10-12%.