Sunset Decaf - COLOMBIA
We’re tasting passion fruit, tropical fruits and sugar cane.
Farm: Las Palmas
Varietal: Caturra
Process: Fruit fermentation + EA sugarcane decaffeination*
Altitude: 1,400 - 1,600 metres above sea level
This innovative coffee was grown by Brayan Alvear at Las Palmas, a part of the impressive El Vergel Estate. El Vergel is owned by Martha Montenegro who is accustomed to experimental processes on her coffee farms. The result of Brayan's hard work and playful fermentation techniques? A STUNNING Decaf!
When we came across this coffee at a blind cupping, we were blown away. Then to learn that it was a decaf?! We knew we had to share it with you. So from Brayan & Martha, we give you the Sunset Decaf :)
Drink irresponsibly.
We’re tasting passion fruit, tropical fruits and sugar cane.
Farm: Las Palmas
Varietal: Caturra
Process: Fruit fermentation + EA sugarcane decaffeination*
Altitude: 1,400 - 1,600 metres above sea level
This innovative coffee was grown by Brayan Alvear at Las Palmas, a part of the impressive El Vergel Estate. El Vergel is owned by Martha Montenegro who is accustomed to experimental processes on her coffee farms. The result of Brayan's hard work and playful fermentation techniques? A STUNNING Decaf!
When we came across this coffee at a blind cupping, we were blown away. Then to learn that it was a decaf?! We knew we had to share it with you. So from Brayan & Martha, we give you the Sunset Decaf :)
Drink irresponsibly.
We’re tasting passion fruit, tropical fruits and sugar cane.
Farm: Las Palmas
Varietal: Caturra
Process: Fruit fermentation + EA sugarcane decaffeination*
Altitude: 1,400 - 1,600 metres above sea level
This innovative coffee was grown by Brayan Alvear at Las Palmas, a part of the impressive El Vergel Estate. El Vergel is owned by Martha Montenegro who is accustomed to experimental processes on her coffee farms. The result of Brayan's hard work and playful fermentation techniques? A STUNNING Decaf!
When we came across this coffee at a blind cupping, we were blown away. Then to learn that it was a decaf?! We knew we had to share it with you. So from Brayan & Martha, we give you the Sunset Decaf :)
Drink irresponsibly.
* This innovative coffee process starts with a 120-hour anaerobic fermentation in cherry, combined with dehydrated passion fruit pulp to infuse the beans with rich, fruity flavors. After fermentation, the beans are dried in mechanical silos for 144 hours to ensure optimal moisture content. They then undergo a 30-day stabilization period in GrainPro bags to achieve consistency and preserve their unique flavor profile. The result is a coffee with distinctive notes of brown spice, dark chocolate, passion fruit, citric acid, and tangerine.
Sugarcane Decaffeination (EA)
Sugarcane decaffeination uses ethyl acetate (EA), a naturally occurring compound derived from sugar cane crops in the Valle del Cauca region of Colombia, to remove caffeine from coffee beans. The process is straightforward: coffee beans are first moistened with water, and EA is circulated through them. EA bonds with the caffeine, extracting it while preserving most of the flavor compounds. Once the desired level of decaffeination is reached, the beans are steamed to remove any remaining EA residue, ensuring the coffee retains its rich flavor without the caffeine.