From our friends at Sey:

This decaffeinated coffee from Jaime Figueroa has excellent structure and a maraschino cherry fruit quality that is rounded out with a cookie-like sweetness.

VARIETAL

Castillo, Caturra, V. Colombia

REGION

Garzon, Huila

ALTITUDE

1,450 - 1,650 masl

HARVEST

March, 2020

PROCESSING

Picked at peak ripeness. Floated. Depulped. Fermented for 18 hours. Dried on raised beds. Decaffeinated.

ABOUT JAIME FIGUEROA CANTILLO DECAF

This field blend of Castillo, Caturra and V. Colombia varieties is a beautiful example of what decaffeinated coffee can be. This coffee is produced with exceptional care, and through this decaffeination process the coffee continues to show its fruit and terroir characteristics. Jaime Figueroа Сantillo owns four farms in Garzon, Huila. While this is a relatively new relationship between Jaime and our importexport partner Osito, we are happy to see both parties reinvesting heavily into infrastructure projects that will continue to progress the quality of his coffees. Jaime is now planting plots of Tabi and Gesha in an attempt to produce higher scoring coffees, and we're excited to see what the future holds for him.

ABOUT DECAFFEINATION

The method of decaffeination Jaime uses employs a naturally oсcurring solvent called ethyl acetate, which is found in small amounts in blackberries and aples. Green coffee is steamed for about 30 minutes to open their pores, making them receptive to the ethyl acetate. They are then rinsed repeatedly in the solvent for around 10 hours. The molecules of the ethyl acetate selectively bond with the cafeine molecules, removing them from the coffee when the liquid is drained away. Steaming the coffee a final time removes any residual ethyl acetate and completes the decaffeination process.

Join our Mailing List