Tasting notes: Fruity, fig, smooth, cocoa and butterscotch.
This coffee is collated at the dry mill facility managed by local farm owner Hernan Israel Ocendo Usman in Armenia.
It is sourced from a group of 16 farms within the Quindio department, all from more technically advanced farms that focus a large amount on the quality of the coffee they grow.
This coffee is picked and processed in the same manner as our full-caf offering, before being shipped to Vancouver for decaffeination through our friends at Swiss Water. Here the coffee is soaked in a proprietary Green Coffee Extract (GCE), that allows the caffeine to seep out without removing too much of the flavour. The caffeine is then removed and the beans returned to the GCE to reabsorb any flavours that previously escaped.
To prepare the beans for caffeine removal, they are cleaned and hydrated with pure, local water, the beans are then introduced to an internally developed Green Coffee Extract (GCE), and caffeine removal begins. Caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Caffeine and GCE flow continuously through carbon filters until all the caffeine is trapped and separated from the GCE, which is refreshed so that it can be used again and again to remove more caffeine. The process is monitored for around 10 hours and caffeine levels checked as well as time, and gauge temperature controls, until the coffee is 99.9% caffeine free.
