Decaf Colombia Cauca Inzá


Decaf Colombia Cauca Inzá

lemon verbena - caramel - date

Regular price $19.95 You're saving!

      FARM:  Asorcafé Co-Op      FARMER: Asorcafé Co-Op      VARIETAL:  Caturra, Colombia, Castillo + Typica

ALTITUDE: 1700 - 2000 M    PROCESS: Washed Sugar Cane Natural EA Decaf      ROAST: Medium


With notes of lemon verbena, caramel and date. Chocolate, candied orange and honey additionally in cup.

Deep in the interior of Colombia’s department of Cauca lies the province of Inzá, known in Colombia as La Tierra Adentro. On a good day, it is a two hour drive from Popayán and La Plata in either direction, but frequent mudslides and road closures mean it’s often not easily accessible. On clear days in the village of Inzá, one can see straight up to the Nevado del Huila, the highest volcano in Colombia. The famous Paez river runs east through the valley, connecting Cauca and Huila. Very little coffee is grown below 1750 masl with a great portion growing at 1900 masl. Caturra, Castillo, and Typica are found in the region, with Caturra being the dominant variety. Each village is often composed of just a handful of families with no more than 20-30 hectares dedicated to growing coffee.

The Asorcafe Co-Op was founded in 2004 by ten coffee growers who were tired of selling their coffee to parchment buyers who only offered prices below the national market. Asorcafé exudes an entrepreneurial spirit as they have become leaders of their coffee growing region. Asorcafé, in conjunction with private and state organizations, provides aid to their members including subsidies for domestic economy, education, job training, and healthcare services.

Sugar Cane Natural EA (Ethyl acetate) Process:
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 an E.A. 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 method avoids excessive heat or pressure, which can radically disrupt a green bean's cellular structure. One downside of this process, is that since the pores of the seed are opened up through steaming, the coffee does tend to age more quickly (both as roasted and green) than our regular offerings. You may even see the occasional "sweat" on the roasted bean within several days of roast. In non-decaffeinated coffee, this typically occurs many more days after roast.