Bean Source Country:
ColombiaColombian coffees are known for their balanced taste, featuring bright acidity, medium body, and a range of flavors, including fruity notes, caramel sweetness, and nutty undertones. Colombia's worldwide reputation for producing great coffee at scale is well-deserved. Increasingly some of the best microlot specialty roasts are coming from Colombia thanks to their expertise in cultivation and process.
Bean Source Region:
CaucaCoffee from Cauca is celebrated for its exceptional quality and distinctive flavor profiles. This region's unique microclimates and high altitudes create the perfect conditions for cultivating coffee with vibrant acidity, complex fruit notes, and a smooth, velvety body. Cauca is home to some of the world's most creative and innovative coffee producers. These farmers employ cutting-edge techniques, such as extended fermentation processes and anaerobic processing, to enhance and diversify the flavors of their beans.
Decaf
Decaffeinated coffee has undergone a process to remove most of the caffeine content while preserving its flavor and aroma. There are three primary decaffeination methods. The solvent-based method involves soaking coffee beans in water to dissolve the caffeine, followed by adding a solvent, such as methylene chloride or ethyl acetate, to bind to the caffeine molecules selectively. The Swiss Water Process (SWP) is a chemical-free method that relies on the principles of solubility and osmosis. Finally, the carbon dioxide method involves using supercritical carbon dioxide to extract caffeine from the coffee beans. Decaf coffee typically retains most of the flavor and aroma of regular coffee but with a significantly reduced caffeine content (around 2-3%).