Colombia EA Decaf - Rainbow
|Bag Weight||70 KG BAG|
About This Coffee
This sugarcane decaf lot from Azahar Coffee Company was sourced from 7 producers across 4 municipalities in Huila, some of Azahar’s longest lasting producer-partner relationships.
Like all of Azahar’s decaf coffees, this lot was decaffeinated at the Decafecol plant in Manizales, in the department of Caldas. The decaffeination process utilized by Descafecol is a solvent-based process meaning that the caffeine is removed from the coffee beans using a solvent. The decaffeination agent used is ethyl acetate (also known as ethyl alcohol) and is derived from a mix of acetic acid (vinegar) and a natural extract distilled from sugar cane, blackberries, beets or sometimes grapes. The process utilises a direct-solvent method meaning that first the beans are steamed to open their pores and are then rinsed in ethyl acetate repeatedly to remove the caffeine. Next the beans are dried but not completely, 10-12% humidity remains, and then the open bean is sealed with natural wax that in no way affects the flavor, fragrance or aroma of the coffee.
|Country of Origin||Colombia|
|Coffee Grade||COL CA WA UGQ|
|Bag Type||Grain Pro / Ecotact|
|Variety||Castillo, Caturra, Colombia|
|Farm Name||Various smallholders|
History of Colombian Coffee
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.
- Status Spot
- Region Huila
- Farm Name Various smallholders
- Processing Washed
- Bag Type Grain Pro / Ecotact
- Plant Species Arabica
- Variety Castillo, Caturra, Colombia
- Coffee Grade COL CA WA UGQ
- Growing Altitude >1500m
- Country of Origin Colombia
- Warehouse The Annex
- On Sale No
- Top Lot No
- CTRM Contract Number P610002-1