Tasting Notes: 
This is a fantastic single origin decaf. Tasting notes include red apple, treacle and milk chocolate.
Brewing:
This coffee works well for all brew methods. 
Filter: Dose 15g, water 250g. 
Espresso: Dose 18 gram to 40 gram yield over about 30 seconds. 
 
Varietal –  Mixed
Preparation – Washed - sugar cane decaf
Location – Argelia, Cauca
Altitude – 1700-2000 masl
Importer - Falcon coffees
 
Why decaf?
It might seem like a strange decision to decaffeinate such an amazing coffee but the producers in Colombia wanted to prove that decaf doesn't need to be an inferior product if the process is started with a high cup score coffee. The details provided below are exactly the same as those you might have seen for the non-decaf version of this coffee.
Undoubtedly, Colombia has become one of our favourite producing countries. We love the diversity on offer, the range of processing styles, and the recent focus on scientific and experimental processing methods. Most of the amazing coffees we buy from Colombia come from small farms covering less than 20 hectares and are typically bright, juicy washed coffees. It's great to be able to offer one of these as a limited edition single origin decaf. 
 
Farm Overview:
The producers have small 1 ha farms and have a mix of varieties, including Typica, Tabi, Caturra, Castillo and Colombia. As well as producing coffee they also grow small amounts of food for consumption including bananas, avocados and oranges. Some of which they can sell also to generate extra income. During the harvest they will pick the ripe cherry with their family and will do this every week as the coffee ripens at varying stages, even on such small plots. Once picked, they then wash and float the cherry before then pulping the coffee and leaving it to ferment overnight for 12 - 18 hours.
After this, the wet parchment is floated and immatures removed before being dried for 8 - 14 days in parabolic tents or on covered roof patios.
The coffee is then taken to the association where it is stored and the producers receive the initial payment for their coffee.
After the drying process was completed the coffee was sent for processing in Colombia using the E.A Sugarcane method. This is a process that uses sugarcane to create ethanol to dissolve the caffeine.