BEST SERVED AS

REGION:
Anserma, Caldas 

PRODUCER:
Small Producers of Anserma, Caldas

ELEVATION:
1700 - 1950masl

VARIETALS:
Caturra, Castillo, Colombia

PROCESS:
Washed Sugarcane Decaf (Ethyl Acetate)

TASTING NOTES:
Full-bodied, Creamy Brown Sugar, Cherry, Dark Chocolate & Citrus

FARM & FERMENTATION:
Sugarcane Ethyl Acetate is a Natural Decaffeination Process created by fermenting Sugarcane 

Ethyl acetate is an occurring ester (present in bananas and also as a by-product of fermented sugars) this solvent bonds to and removes caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces, resulting in a full bodied coffee with minimal flavour loss & a sweet lingering finish. 

ORIGIN INFORMATION:
Anserma, located in the southwestern part of Caldas, is renowned for producing exceptional coffee. Situated along the Cordillera Central of the Andes Mountains, this region benefits from a tropical climate, abundant rainfall, and high altitudes, all of which contribute to the outstanding quality of its coffee beans. These unique conditions place Caldas and its neighboring departments at the heart of Colombia’s “coffee triangle.” This particular lot consists of multiple varietals and is sourced from various producers within the Anserma Cooperative.

The Asociación Cooperativa de Caficultores de Anserma was established to enhance the quality of life for coffee farmers in the area. Currently representing over 2,000 growers, the cooperative reinvests its profits to maximize income for its members and to continue supporting sustainable coffee production in the region

BREW RECIPE ESPRESSO
PRESSURE / Pre-infuse for 4s
TEMPERTURE / 94°
DOSE / 21g
BASKET / VST 22g
YIELD / 50-55ml
TIME / 28-32s
RATIO / 1:2.5

BREW RECIPE FILTER / V60
TEMPERATURE / 97c
DOSE / 22g
WATER TOTAL / 365g
BLOOM / 1:00
BREW TOTAL / 3:45
RATIO / 1:16.5