Colombia

Piendamo Regional Decaf

We cupped a range of washed Colombians and eventually settled on this coffee to undergo the decaffeination process, using the Water-Natural Ethyl Acetate Method. This involves using a combination of fresh spring water and natural ethyl acetate derived from locally sourced fermented sugar cane, to remove caffeine from the coffee while conserving its flavour and aroma. The coffee comes from 5 separate producers each contributing between 15-30% of the blend:

Producers	% of Blend	Farm	Village
Robinson Rivera Muelas	30%	El Silencio	San Isidro
Benavides Solarte Oscar	15%	Villa Elida	La Independencia
Giron Vivas Jose Domingo	15%	La Cajita	La Florida
Mosquera Paz Linares	25%	Los Tocayos	San Jose
Palta De Mosquera Mercedes	15%	El Ensueño	Melcho

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Producers

Location

Altitude

Varietals

Processing

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Producers

Robinson Rivera Muelas

Benavides Solarte Oscar

Giron Vivas Jose Domingo

Mosquera Paz Linares

Palta De Mosquera Mercedes

Location

Piendamo

Altitude

1,700-1,750m

Varietals

Castillo, Colombia

Processing

Only purple beans are picked & then oulped next day after picking with traditional pulpers (3 outlets) and a Zaranda

Wet & Dry fermentation then washed 3-4 times

Dried slowly using parabolic dryers

Beans are delivered to Descafecol S.A for Water-Natural Ethyl Acetate decaffeination process, using only fresh spring water and a natural by-product of sugar cane

Residual caffeine is maximum 0.1%