
Story
This coffee utilises a washed process prior to decaffeination, which is solvent base, using ethyl-acetate. It is derived from a mix of acetic acid (vinegar) and a natural extract distilled from sugar cane, blackberries, beets or sometimes grapes.
A direct-solvent process is used meaning that the beans are steamed to open their pores and are then rinsed in ethyl acetate repeatedly to remove the caffeine.
Next the beans are dried but not completely, 10-12% humidity remains, and then the open bean is sealed with natural wax that in no way affects the flavor, fragrance or aroma of the coffee.
The Beans
Producer
Sr. Pedro Echavarria
Variety
Caturra
Process Method
Extended Fermentation - Washed
The Farm
Country
Colombia
Region
Colombia
altitude
1650 MASL
harvest
September – December

Recipe/Brew Guide
Pour-over filter
- Dose: 18g
- Brew Time: 32 seconds
- Brew Yield: 32g