THE GRAINS

Producer: Small producers
Origin: Sul de Minas, Minas Gerais
Process: Sugar Cane
Variety: Yellow Bourbon
Altitude: 1,000 - 1,300 meters above sea level
Tasting notes: Notes of cocoa, panela, and red fruits. It's a balanced coffee with a very smooth acidity and texture.

LOT HISTORY

This decaffeinated coffee comes from the Huila and Tolima areas, where this delicious batch of Castillo and Caturra varieties has been produced using the Sugar Cane method.

What is the Sugar Cane process?

The CR3 process uses liquid carbon dioxide at low temperature and pressure to selectively extract caffeine without affecting the compounds responsible for aroma and flavor, carrying out the following steps:

1. The green coffee is moistened and placed in a container with pressurized liquid CO₂.

2. The CO₂ circulates, extracting the caffeine from the beans.

3. Caffeine is separated from CO₂ in an evaporator.

4. The CO₂ is recondensed and reused in successive cycles until the desired level of decaffeination is reached.

5. Finally, the coffee is gently dried and is ready for roasting.

This method guarantees a high retention of the sensory quality of the coffee, being one of the gentlest and most effective decaffeination processes.

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.*

Soon!