Green-Unroasted Decaf Colombia Cauca Inzá

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Green-Unroasted Decaf Colombia Cauca Inzá

Green-Unroasted Coffee Bean

Regular price $5.98 Sale


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

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

 

Green-Unroasted Decaf

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.
Asorcafe 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.

 

DECAFFEINATION PROCESS:

Natural Ethyl acetate 

1. It takes green coffee beans and subjected to initial cleaning to remove dust, husks and foreign matter (stones, metal parts, etc.).

2. The coffee already clean is subjected to pretreatment, which consists of two stages: first, the coffee is subjected to a steaming softens the cuticle pearl of green coffee, which is absorbed by a fan, because it is very light; and then comes the second stage, which involves the addition of hot water (85 °C) to soften and swell the coffee.

3. The moist coffee is subjected to the extraction of caffeine, a stage that is performed with the addition of the solvent and recycling the same for a period of eleven hours previously scheduled. At the end of this period, the solvent is removed from the extractor to distillers, to separate the caffeine completely purify and reuse it again.

4. Coffee in the previous stage remains free of caffeine and to remove the solvent, is subjected to a controlled stripping steam for a period of three hours. At the end of this time the coffee remains without caffeine and residual solvent.

5. The coffee is then subjected to a drying process using indirect heating with steam through serpentines. After six hours of drying, the coffee has the proper humidity (11.5%).

6. The bean is sent back to the warehouse, to pack it in bags of 70 kilos, thus being ready for release.








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