Roasted for filter and espresso, as such this coffee would taste best brewed for filter, espresso or cafetiere.
Tasting notes grape sherbert, orange and cacao
Location: Quindio
Producer: Jairo Arcila
Varietal: Caturra
Process: Sugarcane Decaf + Fruit Fermentation
Altitude: 2000m
Jairo Arcila Rainbow Decaf, Colombia
This extraordinary coffee is a carefully curated blend of the
finest fruit-macerated honey Caturra lots from third-generation coffee farmer, Jairo Arcila. Jairo regularly experiments with wild fruit-fermentations, where various fruit pulp and juices are added to coffee during both fermentation stage, and the drying phase. To create this exceptional "Rainbow Decaf" - Jairo used the excess fruit and juices from these other lots to ferment with this coffee before being decaffeinated using the sugarcane process.
The sugarcane decaffeination process is a natural method that uses ethyl acetate - created from fermenting molasses derived from sugarcane - to gently extract caffeine from coffee beans, preserving their inherent flavor and aroma. It is widely recognized as a gentle and effective decaffeination technique.
In this process, green coffee beans are moistened and then exposed to ethyl acetate (E.A). The E.A. selectively binds to and removes caffeine molecules from the beans. After the caffeine extraction, the E.A. is removed, and the beans are processed as usual, dried and roasted. The sugarcane process is a natural method of decaffeination, and since sugarcane readily grows in abundance throughout Colombia, it is an environmentally conscious approach with minimal impact on the coffee's flavor and aroma. It presents an excellent option for consumers seeking a natural and flavorful decaffeinated coffee experience
