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Tasting experience: Brown Sugar, Cocoa Powder, Cherry
Country: Colombia
Farm/Lot: Risaralda Excelso
Roast: Light/Medium (City+)
Process: Washed, EA Decaf
Varietal: Colombia, Castillo, Caturra
Elevation: 1,200 - 1,900 MASL (meters above sea level)
Notes from Bodhi Leaf:
Risaralda Department is in central Colombia, in the coffee growing region known as Eje Cafetero. A smaller region between the Central and Western mountain ranges, it is convenient to both the Bonaventura port on the Pacific and the large cities of Bogota and Medellin. The coffee is grown between 1,200 and 1,900 meters above sea level in sandy and clay soil. They grow a mix of mostly Castillo and Caturra varieties. Depending on the topography and other conditions, the coffee is thoroughly washed and dried on patios or raised beds before being hulled for export.
This coffee is an Ethyl Acetate (EA) Decaf. Ethyl Acetate is a naturally occurring sugar found in many fruits and is a byproduct of fermented sugar. It is a solvent that bonds with and removes caffeine from green coffee. Through steaming and low pressure, the EA bonds with the caffeine molecules over eight hours before having one last steam to remove any trace of the EA. This process is very good at maintaining the coffee inherent flavors, with Dark Chocolate, Molasses, and Red Apple.
Tasting experience: Brown Sugar, Cocoa Powder, Cherry
Country: Colombia
Farm/Lot: Risaralda Excelso
Roast: Light/Medium (City+)
Process: Washed, EA Decaf
Varietal: Colombia, Castillo, Caturra
Elevation: 1,200 - 1,900 MASL (meters above sea level)
Notes from Bodhi Leaf:
Risaralda Department is in central Colombia, in the coffee growing region known as Eje Cafetero. A smaller region between the Central and Western mountain ranges, it is convenient to both the Bonaventura port on the Pacific and the large cities of Bogota and Medellin. The coffee is grown between 1,200 and 1,900 meters above sea level in sandy and clay soil. They grow a mix of mostly Castillo and Caturra varieties. Depending on the topography and other conditions, the coffee is thoroughly washed and dried on patios or raised beds before being hulled for export.
This coffee is an Ethyl Acetate (EA) Decaf. Ethyl Acetate is a naturally occurring sugar found in many fruits and is a byproduct of fermented sugar. It is a solvent that bonds with and removes caffeine from green coffee. Through steaming and low pressure, the EA bonds with the caffeine molecules over eight hours before having one last steam to remove any trace of the EA. This process is very good at maintaining the coffee inherent flavors, with Dark Chocolate, Molasses, and Red Apple.