Colombia Decaf Dulima - Swiss Water Process

Ginger snap cookie, honey graham cracker, orange marmalade, full body

On Sale

Bag Weight	60 KG BAG
Harvest Season	2021/22
Status	Spot
Lot Number	P609091-2

Carteret, NJ: Out of Stock Bag(s)

Skip to the end of the images gallery

pallet discount

Skip to the beginning of the images gallery

About This Coffee

Colombia Dulima was created in 2009 as a Covoya Premium Brand. This coffee was made to honor the profile of the central and south Huila region. Within the mountains of Huila, coffees of outstanding quality are grown. Cherries are carefully selected through an extremely rigorous sensory analysis that guarantees profile consistency and dependable quality. Dulima was inspired by indigenous groups from the southern region of Colombia, representing the ancient culture of its dedicated farmers.

What is The Swiss Water® Decaf Process?

Swiss Water® Process utilizes pure green coffee extract and proprietary carbon technology to extract caffeine directly from green coffee beans. Swiss Water® has specified the pore size of the carbon to match the caffeine molecule to ensure only the caffeine is trapped when the caffeine is captured from the green coffee extract. The Swiss Water® Process is certified organic and 100% chemical free.

Country of Origin	Colombia
Harvest Season	2021/22
Coffee Grade	COL CA WA EXCO EP10
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Processing	Washed
Variety	Castillo, Caturra, Colombia

Region	Huila
Farm Name	Various smallholders

History of Coffee in Colombia

As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.

Growing Coffee in Colombia

Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. There is a long list of elements on offer in volcanic soil that are fading or absent in other soils, such as high levels of potassium and nitrogen. Also present is something called “Boron,” which arrived from outer space a long time ago, and is important to cell walls, the creation of enzymes, and the production of flowers and fruit, meaning Boron contributes to yield. Beyond the nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitate good drainage so water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Also, volcanic soils are usually found on an incline, which also helps with drainage.