DECAFFEINATED

THE LOVE OF COFFEE:

ORIGIN:

This is a ethyl acetate offering from Fudam. The Cooperative started in 1999 with just 7 coffee producers but today has a membership of just over 300. Their operation splits focus between sustainable farming and community growth. This lot is from the smaller Womens Producer Group within Fudam, who separates their crops from the larger cooperative offerings at the dry mill. 

This is naturally decaffeinated using ethyl acetate. For the process, a molasses derived from spent sugar cane ferments to create ethanol. It is mixed with the acetic acid common to vinegar to create a perfect caffeine solvent. Following application,
steaming beans leaves a traceable residue of one part per million. It is one my preferred processing methods as the qualities of origin remain intact. 

FLAVOUR:
Decaf gets a bad rap because historically it was never well-grown green and typically is roasted too hot and too fast. However, if you start with great coffee and roast it with the decaf processing in mind, you experience the unique joy of origin. Thanks to Fudam and this careful processing, all those unique flavours of Huila shine bright! In the cup you find a complex mix of vibrant lemon, cooked citrus, the round malic acidity of apple and a long chocolate malt finish.

PARAMETERS: 
For espresso, use a 1:2.3 ratio in 32-35 seconds.