Decaf Method: Sugar Cane Ethyl Acetate
Variety: Castillo, Caturra, Colombia
Importer: Cafe Imports
Rob Says: Our Origin Select Decaf offering is a single-origin blends, which combines similar lots from neighbour specialty coffee farmers. For years we bought La Serrania Decaf from the Huila region. For the 2018/19 Winter months we switch to an even sweeter one from Cauca.
But the most asked question always is: HOW DO THEY DECAFFEINATE THE BEANS?
This EA (ethyl acetate) process works by soaking green coffee in a bath of water and ethyl acetate, which is naturally derived from fermented sugar, among other natural sources. The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine. The coffee is removed from its bath and steamed at low pressure to ensure no traces of E.A. are left, and the finished product is almost entirely free of any but the most trivial (0.1–0.3%) caffeine content.
Our Colombian E.A. decafs are bought with the same parameters as when we buy other Specialty Coffees!
THIS COFFEE SHOULD BE ON OUR SHELF BY THE BEGINNING OF NOVEMBER 2018
- Cane Sugar
- Biscuit & Cantaloup notes
- Great Mouthfeel
Producer: Jose Recinos
Region: Chalatenango, Alotepec, Metapan
Altitude: 1700 MASL
Processing: Honey Processed
Importer: Cafe Imports
Rob Says: Every year we are on a hunt for a Pacamara lot, and favorably from this region in El Salvador, our favourite ‘Pacamara region’.
And every year we are on a hunt for a Central American Honey Processed coffee. So how great to combine both desires in one lot!
Jose Recinos harvests only fully ripe cherries by hand, ferments them in-sack for 11 to 17 hours, depulps and washed them, then dries them on raised beds for an average of 10 to 16 days. The result is a super sweet, fruity and creamy coffee that goes perfect for both espresso and filter.
THIS COFFEE SHOULD BE AT CAFFENATION THE SECOND HALF OF OCTOBER
- Very balanced cup
- Nice mouthfeel
- Notes of Rhubarb, Spices and Chocolate
Variety: SL 28, 34 and some Ruiru 11 and Batian
Altitude: 1650 MASL
Soil: Red Volcanic
Average rainfall/year: 1200 mm
Importer: 32 Cup Coffee Merchants
Rob Says: In revanche of most coffees, sold via auction, this Kiranga AB small estate coffee was offered as a sort of Direct Trade. On the farms, coffee undergoes the primary processing (pulping, fermentation, washing, soaking and drying), before it is milled at Kahawa Bora Millers in Thika and prepared for export. We cupped several of these type of lots at the Kenyacof head quarters and were really stoked by this Kiranga AB, which we bought exclusively. The ambition for the future is to visit the farm in Nyeri and build towards a Direct Trade relationship with the farmer. From here on we can hope to improve production and an even higher quality, along better working and living conditions for all local people evolved.
THIS COFFEE IS ON THE PLANNING FOR THE END OF SEPTEMBER
- Smooth cup
- Notes of melon and peach
- Clean and Floral
Grading: Grade 1
Region: Gera district – Jimma
Importers: 32 Cup Coffee Merchants
Rob Says: A well known Ethiopia classic, for the very first time at Caffenation.
The Jimma region grows 40% procent of all Ethiopian coffee. For very long this part has been known for unwashed earthy fermenty coffees, but bit by bit you see changes and the whole region starts to become an equal partner for the legendary Sidamo and Yirgacheffe coffee regions.
This Nano Challa grade 1 washed coffee is maybe the best example to show how this region, also known for Duromina, Biftu Gudina and Yukro, is on the right track, with, besides great cup quality, also good farmer prices, transparant communication and respect for the region’s beautiful nature.
- Plum and blue berry notes
- Velvety body
- Sweet cup
Farm: El Triunfo
Location: Pacayas area of Corquin, Copan
Altitude: 1200 masl
Variety: Catuai Rojo, Ihcafe 90
Importers: Falcon Coffees
Rob Says: Every year we become more enthusiastic about natural processed ‘Centrals’. This year Honduras and Guatemala seems to have our preference.
Yolanda manages her farm with the help of her husband and her three sons who are all studying agronomy. The farm is pure red catuai, which Yolanda prefers for it’s great production and good cup quality. The farm is only small, at two hectares, and most of that is native forest and shade trees, since Yolanda believes that the key to the quality of her coffee is in the synergy of coffee with the rest of the environment.
We thank once again these farmers for the great precision and hard labour they deliver.
THIS COFFEE IS EXPECTED AUGUST 2018