Our new Colombia Popayán Sugarcane Decaf offers a fresh perspective on decaffeinated coffee. Decaffeinated at origin using a natural sugarcane process, it delivers remarkable sweetness and clarity while preserving the distinctive character of the coffee itself. Grown in the volcanic soils of the Meseta de Popayán in Colombia, this medium roast is wonderfully smooth with notes of golden syrup, honey, malt biscuit, toffee and orange. Rich enough to enjoy with milk yet beautifully balanced when served black, it's a coffee that never feels like a compromise. About the Coffee The Popayán Decaf programme works with around 65 smallholder growers in the Cauca region of Colombia. Sitting between 1,500 and 2,000 metres above sea level and sheltered by the Andes Mountains, the region enjoys stable temperatures, plentiful rainfall and fertile volcanic soils, creating ideal conditions for producing balanced, high-quality coffees. Farmers are rewarded for quality, receiving premiums of up to 20% above the market price, encouraging sustainable farming and long-term investment in their coffee. The coffee is produced using a traditional washed process before drying on patios for around 20 days. The Sugarcane Decaffeination Process Unlike many decaffeination methods, this coffee is decaffeinated in Colombia, close to where it is grown. The green coffee is gently steamed before being soaked in spring water. It is then washed in naturally derived ethyl acetate, produced through the fermentation of sugarcane, which selectively removes the caffeine while preserving the coffee's natural sweetness and flavour. Finally, the coffee is gently dried back to its original moisture content before export. The result is a decaf that remains true to its origin, with exceptional sweetness, clarity and balance.
Related
Related
Related
Related