Colombia - Tumbaga Decaf

Tastes like: Chocolate, citrus and nuts, smooth sweet body Producer: Farmers working with Sucafina Colombia Regions: Cauca, Tolima, Antioquia and Eje Cafetero Altitude: 1,400-2,100 masl Process: Washed sugarcane decaf THE CONTEXT Every sack of this coffee that we buy contributes to the IMPACT Beyond Flagship: Coffee for Clean Water project run by our friends at Sucafina. The coffee gets its name from Tumbaga, an alloy of gold, copper and silver that was used throughout Colombia to make small objects. The alloy symbolically marred the contradictory energies of sun (gold) and moon (silver), producing a balance between opposites, much like this coffee, which provides an excellent cup without caffeine to energise you without keeping you up at night. Sucafina sources high-quality beans from its integrated supply chain, seeking high body, high sweetness and low acidity to complement the magnification of sweetness and acidity that comes with the decaffeination process. THE PROCESS Sugarcane decaffeination uses a naturally occurring compound, ethyl acetate, also known as EA, to decaffeinate coffee. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with and extracts the caffeine from the bean while leaving most of the other flavour compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.