Region: Caldas (exactly here)
Process: washed + decaffeinated by sugarcane
Altitude: 1000-1400 masl
Taste notes: almond, chocolate, caramel
WHY WE LIKE IT
We weren't going to leave out those who like coffee but don't want more caffeine. That's why we have added this decaffeinated Colombia to our selection using a natural process with minimal intervention in the final flavour. In the mouth it has a light acidity and notes reminiscent of cocoa and almonds. Creamy body, to enjoy at any time of the day.
We recommend this coffee for espresso. You can prepare it in your Italian coffee machine or if you have an espresso machine:
Use 18 grams of coffee to extract 38 grams of total drink in a cup in a time of 28 seconds.
Variables to take into account:
- TEMPERATURE: 92,5 C
- PRESSURE: 8.5 Bars
- MACHINE: La Marzocco Linea PB
- GRINDER: Mythos 1
- WATER: 70 ppm
Caldas coffee is special. The hard-working and industrious hands of muleteers, coffee growers, indigenous communities, Afro-Colombians and enterprising generations of coffee growers allow the fruit to sprout in 25 municipalities, carrying within it the care and dedication of each one of them. In Caldas, coffee is the dynamizer of the economy, it is the basic sustenance of 32,459 families that depend directly on coffee and a source of roots and tradition.
Today, with the efforts of producers and the Coffee Institution, in the 25 coffee growing municipalities of Caldas, Certified Sustainable, Verified Sustainable and Origin coffees are produced, which promote sustainable production conditions and show the world the variety and richness of Caldas coffees.
VARIETY AND PROCESS
Caturra is a natural mutation of the Bourbon variety with a single gene, which causes the plant to grow smaller. The variety has become common in Central America.
In Colombia, sugarcane is an abundant product and avoids altering the cellular structure of the grain. Molasses is extracted and ethyl acetate is formed. The beans are soaked in water, which, together with the compound, releases the caffeine from the structure.