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Around 18% of Colombian coffee comes from Huila, so it's no surprise that quite a few of our past Colombian coffees have come from there. It's got nitrogen-rich volcanic soil and mostly lies between 1,200 and 1,800 meters above sea level. That makes it ideal coffee-growing country.
This particular lot comes from different producers in Huila and has gone through the sugar cane decaffeinating process. That gives it its name: Decaf de Caña, or Decaf of the Cane. That's a bit less information than you'll usually see from us about where a coffee comes from, but we'll let the coffee do the talking this time.
It's one that came across our table to taste, and we felt it was just the kind of easy-drinking decaf we wanted. Being from a mixture of producers means the flavour isn't as complex or intense as some lots, but it's got a really good balance to it.
There's lots and lots of brown sugar here. There's a nod of peach and a shoulder of lime zest thrown in, and then it hits a sweet milk chocolate finish.
Producers: Various smallholder farmers
Altitude: 1,200–2,000 m.a.s.l.
Varietal: Castillo, Colombia and Caturra
Decaffeination method: Ethyl acetate derived from a natural source (namely sugar cane)
Roasting Information Medium-dark – take t through first crack, slow it a little and look for the edge of second before you drop it. Remember that decaf will always look quite different to regular coffee, so don't be surprised at a little sine to the beans even in first crack.
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