THE GRAINS
Producer: Small producers from Pitalito
Origin: Huila, Pitalito
Process: Sugar Cane
Variety: Caturra, Castillo
Altitude: 1,600 - 1,900 meters above sea level
Tasting notes: Soft body. Sweet caramel fragrance. Honeyed on the palate. with a chocolate base and a clean, lingering finish.
LOT HISTORY
This decaffeinated coffee comes 90% from the southern area, mostly from the municipality of Pitalito.
Huila is a prime coffee-growing region thanks to its strategic geographic location, especially in southern Huila, which enjoys a climate ideal for specialty coffees. The beans selected for decaffeination are fresh, high-altitude coffees harvested by small-scale farmers, characterized by their sweetness, purity, and acidity, all imparted by Huila's unique microclimate.
This batch has been processed using the Sugar Cane method, utilizing naturally occurring ethyl acetate from sugar cane, which together With mountain spring water, these are the only elements that the coffee comes into contact with.
This water-AE process allows for a gentle extraction of caffeine from the bean, avoiding excessive heat and pressure, thus maintaining the natural structure and characteristics of the coffee bean.
THE RECIPE
We offer these guidelines to help you develop a recipe, but keep in mind that it may vary depending on the machine, mill, and water you use.*
IN 18 grams of coffee
OUT 36 grams per cup;
Time of 25-27 seconds.
Coffee boiler temperature 92.5ºC,
Water pump pressure 7 bar
*La Marzocco, Linea PB
*Victoria Arduino, Mythos One
*Osmosis water, 130 ppm
