{"id":4345251627119,"title":"Colombia Decaf | Huila, Pitalito","handle":"colombia-decaf-huila-pitalito","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFarm: Pitalito\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eProducers: Various regional smallholder farmers\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTaste notes - paradise apples, crème brûlée, chocolate mousse, sweet cherries. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis coffee is decaffeinated using a natural solvent called ethyl acetate (E.A.), which is derived from sugar cane. The volcanic soil of Huila region terroir\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eis providing coffee plants with lots of organic nutrients, making this high-altitude coffee super-rich with antioxidants.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!-- split --\u003e [TABS]\n\u003ch5\u003eWhy is this coffee special?\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn recent years the decaffeination process has evolved to such a level, that now we can choose the coffee based on its taste, and not give any discounts just because it has no caffeine in it. It is already a second E.A. Sugar Cane Columbian in a row we have chosen, which proves the quality of this method. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis coffee, from the Huila terroir, is decaffeinated using a natural solvent called ethyl acetate, which is made from sugar cane. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt is an extraction method that preserves all the aromatic molecules of the coffee. And this decaffeinated coffee, in fact, contains 20 times less ethyl acetate than a banana peel!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eDecaffeination process\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGreen coffee beans are steamed for about 30 min prior to decaffeination to unlock their pores, allowing the caffeine extraction. Coffee is placed in a solution of water and Ethyl Acetate (E.A.) a naturally occurring compound and solvent derived through the fermentation of sugarcane. Green coffee is submerged in the solvent, which naturally bonds to the salts of chlorogenic acids within the coffee, allowing the extraction of caffeine. Once the coffee is saturated the tank is drained and fresh solution is introduced. This continues for approximately 8 hours. After the last of the caffeine has been extracted, the coffee is removed from the solution and prepped for another steaming. The final low pressure steaming removes the remaining traces of E.A. Decaffeinated coffee is then dried, physically polished to ensure cleanliness, packed and ready for the export. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cb\u003eTraceability and origin\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Huila region is located near the Valle del Cauca. The area is well known for the quality and good size of its coffee beans - a quality that has been rewarded on numerous occasions in recent national and international competitions. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDespite this success, however, it is a coffee-producing region that has remained humble and authentic. The vast majority of its producers manage small farms, covering mainly between 1 and 5 hectares, with yields of between 10 and 15 bags of exportable coffee. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe soil is volcanic, providing lots of organic nutrients for this high-altitude coffee.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe coffee industry recognizes the high quality of the coffees produced in this region and has always encouraged fully-washed processing, providing training opportunities for producers to further improve quality and consistency over time. \u003c\/span\u003e\u003c\/p\u003e\n[\/TABS]","published_at":"2019-11-26T18:24:15+02:00","created_at":"2019-11-26T18:24:15+02:00","vendor":"Rocket Bean Roastery","type":"Specialty","tags":[],"price":1000,"price_min":1000,"price_max":1000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":31168043417711,"title":"200 g","option1":"200 g","option2":null,"option3":null,"sku":"RB0102020040","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Colombia Decaf | Huila, Pitalito - 200 g","public_title":"200 g","options":["200 g"],"price":1000,"weight":200,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0075\/1747\/0831\/products\/Columbiweb.png?v=1574785882","\/\/cdn.shopify.com\/s\/files\/1\/0075\/1747\/0831\/products\/IMG_5056.jpg?v=1574785910","\/\/cdn.shopify.com\/s\/files\/1\/0075\/1747\/0831\/products\/IMG_3452.jpg?v=1574785910"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0075\/1747\/0831\/products\/Columbiweb.png?v=1574785882","options":["Weight"],"content":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFarm: Pitalito\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eProducers: Various regional smallholder farmers\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTaste notes - paradise apples, crème brûlée, chocolate mousse, sweet cherries. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis coffee is decaffeinated using a natural solvent called ethyl acetate (E.A.), which is derived from sugar cane. The volcanic soil of Huila region terroir\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eis providing coffee plants with lots of organic nutrients, making this high-altitude coffee super-rich with antioxidants.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!-- split --\u003e [TABS]\n\u003ch5\u003eWhy is this coffee special?\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn recent years the decaffeination process has evolved to such a level, that now we can choose the coffee based on its taste, and not give any discounts just because it has no caffeine in it. It is already a second E.A. Sugar Cane Columbian in a row we have chosen, which proves the quality of this method. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis coffee, from the Huila terroir, is decaffeinated using a natural solvent called ethyl acetate, which is made from sugar cane. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt is an extraction method that preserves all the aromatic molecules of the coffee. And this decaffeinated coffee, in fact, contains 20 times less ethyl acetate than a banana peel!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eDecaffeination process\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGreen coffee beans are steamed for about 30 min prior to decaffeination to unlock their pores, allowing the caffeine extraction. Coffee is placed in a solution of water and Ethyl Acetate (E.A.) a naturally occurring compound and solvent derived through the fermentation of sugarcane. Green coffee is submerged in the solvent, which naturally bonds to the salts of chlorogenic acids within the coffee, allowing the extraction of caffeine. Once the coffee is saturated the tank is drained and fresh solution is introduced. This continues for approximately 8 hours. After the last of the caffeine has been extracted, the coffee is removed from the solution and prepped for another steaming. The final low pressure steaming removes the remaining traces of E.A. Decaffeinated coffee is then dried, physically polished to ensure cleanliness, packed and ready for the export. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cb\u003eTraceability and origin\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Huila region is located near the Valle del Cauca. The area is well known for the quality and good size of its coffee beans - a quality that has been rewarded on numerous occasions in recent national and international competitions. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDespite this success, however, it is a coffee-producing region that has remained humble and authentic. The vast majority of its producers manage small farms, covering mainly between 1 and 5 hectares, with yields of between 10 and 15 bags of exportable coffee. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe soil is volcanic, providing lots of organic nutrients for this high-altitude coffee.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe coffee industry recognizes the high quality of the coffees produced in this region and has always encouraged fully-washed processing, providing training opportunities for producers to further improve quality and consistency over time. \u003c\/span\u003e\u003c\/p\u003e\n[\/TABS]"}

Colombia Decaf | Huila, Pitalito

Processing
fully washed, sugar cane decaf
Harvest
October - November 2018
Altitude
1300 - 1800 m
Variety
blend
Scoring
86.5

Farm: Pitalito

Producers: Various regional smallholder farmers

Taste notes - paradise apples, crème brûlée, chocolate mousse, sweet cherries.

This coffee is decaffeinated using a natural solvent called ethyl acetate (E.A.), which is derived from sugar cane. The volcanic soil of Huila region terroir is providing coffee plants with lots of organic nutrients, making this high-altitude coffee super-rich with antioxidants.

Weight
Quantity
€10,00
Maximum quantity available reached.

In recent years the decaffeination process has evolved to such a level, that now we can choose the coffee based on its taste, and not give any discounts just because it has no caffeine in it. It is already a second E.A. Sugar Cane Columbian in a row we have chosen, which proves the quality of this method. 

This coffee, from the Huila terroir, is decaffeinated using a natural solvent called ethyl acetate, which is made from sugar cane. 

It is an extraction method that preserves all the aromatic molecules of the coffee. And this decaffeinated coffee, in fact, contains 20 times less ethyl acetate than a banana peel!

Green coffee beans are steamed for about 30 min prior to decaffeination to unlock their pores, allowing the caffeine extraction. Coffee is placed in a solution of water and Ethyl Acetate (E.A.) a naturally occurring compound and solvent derived through the fermentation of sugarcane. Green coffee is submerged in the solvent, which naturally bonds to the salts of chlorogenic acids within the coffee, allowing the extraction of caffeine. Once the coffee is saturated the tank is drained and fresh solution is introduced. This continues for approximately 8 hours. After the last of the caffeine has been extracted, the coffee is removed from the solution and prepped for another steaming. The final low pressure steaming removes the remaining traces of E.A. Decaffeinated coffee is then dried, physically polished to ensure cleanliness, packed and ready for the export. 

Traceability and origin

The Huila region is located near the Valle del Cauca. The area is well known for the quality and good size of its coffee beans - a quality that has been rewarded on numerous occasions in recent national and international competitions. 

Despite this success, however, it is a coffee-producing region that has remained humble and authentic. The vast majority of its producers manage small farms, covering mainly between 1 and 5 hectares, with yields of between 10 and 15 bags of exportable coffee. The soil is volcanic, providing lots of organic nutrients for this high-altitude coffee. 

The coffee industry recognizes the high quality of the coffees produced in this region and has always encouraged fully-washed processing, providing training opportunities for producers to further improve quality and consistency over time.