Colombia Decaf Dulima - Mountain Water Process

Good body, cherry cobbler, baking spices, grape
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Bag Weight 69 KG BAG
Harvest Season 2022/23
Status Spot
Lot Number P611065-2
  • 128 Bag(s)
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About This Coffee

Dulima was created in 2009 to honor the coffee profile of the central and south Huila region. Around its mountains, outstanding coffees are grown, which are carefully selected through a rigorous sensory analysis to guarantee the profile consistency and quality. Dulima was inspired by indigenous groups from the southern region of Colombia, representing the ancient culture of its dedicated farmers.

Mountain Water Process coffees are decaffeinated using pure spring water from Pico de Orizaba, the highest mountain in Mexico. Each batch of beans is steamed to create a green coffee extract, which is passed through a filter to remove only the caffeine content, then re-introduced to the green coffee. This process retains all the flavor and nuance inherent to the green coffee while removing 99% of the naturally occuring caffeine, all without the use of chemical additives or solvents.

Country of Origin Colombia
Region Central and South Huila
Producer Type Small Holder Farmers
Farm Name Various producers
Processing Washed
Growing Altitude 1500m - 2000m
Harvest Season 2022/23
Bag Weight 69 KG BAG
Bag Type Grain Pro / Ecotact
Plant Species Arabica
Variety Castillo, Caturra, Colombia
Screen Size 15 Up

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. 

  • Region Central and South Huila
  • Farm Name Various producers
  • Producer Type Small Holder Farmers
  • Processing Washed
  • Bag Type Grain Pro / Ecotact
  • Plant Species Arabica
  • Variety Castillo, Caturra, Colombia
  • Min Growing Altitude 1500m
  • Max Growing Altitude 2000m
  • Screen Size 15 Up
  • On Sale No
  • Top Lot No
  • Status Spot
  • Coffee Grade COL CA WA EXCO EP10
  • CTRM Contract Number P611065-2
  • Country of Origin Colombia
  • Warehouse Dupuy Houston