COLOMBIA, Decaf

• Origin : Colombia

• Process : Washed, Sun-dried

• Roast : Medium-Dark

• Notes : Cocoa, Nuts, Blackberry

• Harvest : March to July, September to December

Our decaf is characterized by having a strong aroma followed by notes of cocoa, dark fruits, and slight buttery overtones. It holds a clean well-balanced body profile with a medium acidity level. Due to its unique cell structure, composition, and moisture content we pay extra attention throughout the roasting process to provide a richly satisfying cup of decaf.

Colombia is home to dozens of micro-climates across thousands of miles. There are thousands of nutrient-dense hills and mountains made of small farms that are about 5 acres in size, tended by single-family coffee farmers. In addition to the rich soil, the wet climate and high elevation not only make it easy to grow coffee but makes it easy to grow quality coffee. Because of frequent rains, most coffee processing stations use the washed method, resulting in coffee with crisp acidity, mild sweetness, and flavor clarity. There are about 600,000 coffee-producing farmers and 2.2 million acres of land growing high-end arabica coffee beans.

History

Coffee was first brought to Colombia in the early 1700s by Jesuit priests who arrived with Spanish settlers. They harvested the first crop in the Northeast part of Colombia. Coffee spread quickly across the nation, adopted by small, family farms as a local cash crop. Commercial export of coffee didn’t occur until the first decade of the 1800s. In the mid-1800s, coffee consumption grew rapidly in the United States, France, and Germany which grew the coffee-producing market in Colombia.

In Colombia, coffee is the symbol of wealth and diversity and a major influence in Colombian culture. For many Colombians, drinking coffee isn’t just to kick-start their mornings. It is a form of social activity, catching up with friends and family.