Sueño

Coffee Description By Gaby

After one year working in the lab, we wanted to enjoy a good cup of coffee in the late afternoons, so we decided to buy this coffee mainly for us. Little did we know that many of our clients were looking for a specialty version of a decaf coffee!  

We selected this coffee thanks to our friend Federico who works at Azahar (a Colombian exporter). This decaf honors the work of nineteen of Azahar’s allied pioneer producers. We’d like to thank them whose coffee went into this blend, they are as follows: Miller Walles, Olimpo Ramos, Luis Alberto Jojoa, Victor Barrera, Carlos Guamanga, Heladio Ossa, Reniel Anacona, Oliver Berdugo, Didier Fierro, Aldemar Guerrero, Robinson Buyucue, Edwin Zambrano, Origen Camacho Ladino, Daimes Polania, Henry Gonzalez, Beimar Becerra, Jose Alfidio Barreto, Tomas Rodriguez, Eberto Rodriguez.

Process

After manual harvesting, the ripe cherries are fermented for 12 hours. Then, they’re depulped and left to ferment in tanks for 48 hours. Dried in 30 days.

The decaffeination process utilized by Descafecol is a solvent-based process meaning that the caffeine is removed from the coffee beans using a solvent. The decaffeination agent used is called ethyl acetate (also known as ethyl alcohol) and is derived from a mix of acetic acid (vinegar) and a natural extract distilled from sugar cane, blackberries, beets or sometimes grapes. We use a direct-solvent process meaning that first the beans are steamed to open their pores and are then rinsed in ethyl acetate repeatedly to remove the caffeine. Next the beans are dried but not completely, 10-12% humidity remains, and then the open bean is sealed with natural wax that in no way affects the flavor, fragrance or aroma of the coffee.