Frontera de Acevedo Decaf – Colombia

FLAVOR NOTES:
CHERRIES,BLACK TEA, RED BERRIES, CHOCOLATE

Region : Acevedo
Hamlets : La Estrella, Bateas, Las Minas, El Vergel, Bolivar, La Barniza
Varieties : Colombia & Castillo
Process : Descafecol
Altitude (masl) :1350 – 1700m
FOB : 7,25$/kg

We are excited about our decaf coffee from Colombia. As a result to the Descafecol method and excellent coffee quality there’s no compromising between the flavor and caffeine content.

The coffee in this decaf comes from Acevedo, famous coffee region in Colombia. This regional blend is the work of Fairfield coffee’s Quality Control Manager, Anna Beatriz Bahamon.

Decaf process Descafecol

In Descafecol – process uses spring water and natural ethyl acetate from fermenting sugar cane or coffee cherries to decaffeinate green coffee.

First step of the process is steaming. Low pressure steaming removes the silver skin from the beans. After this the coffee beans swell and soften in hot water to start the hydrolysis of caffeine. Caffeine is then removed by washing the beans thoroughly with recirculation of natural ethyl acetate, a process that needs to be repeated several times in order to remove minimum of 97% of the caffeine. As a result coffee beans contain loose more than 97% of their initial caffeine. They still need to washed of any residual EA which is done by using saturated steam across the bed of coffee beans. Ultimately there’s less than 5p.p.m. of EA left in the coffee beans. And since EA evaporates in 70°C roasting the beans gets rid of even the tiniest of traces of EA.

Acevedo

Acevedo is a municipality at the southeastern corner of Huila department of Colombia between the eastern and central split of Colombia Andes. Coffee-wise Acevedo is a very well-known area. It’s famous for the variety in the cup profiles mostly due to the proximity of the mountains and jungle that creates excellent micro climates for coffee growing in this area. At night the temperatures drop making evenings and mornings cool and daily water showers come down either refreshing or brutally cold. This humidity makes drying coffee quite difficult, so farmers use raised and covered beds.