We are really excited about this decaf. On cupping it was sweet, juicy and fruity. It is a washed lot with a double fermentation process. Ripe cherries are fermented for 24 hours prior to pulping. After pulping, the coffee is further fermented for 12-48 hours in a tank, then washed with clean water. The fully washed coffee is then dried in the sun for 20-30 days on patios or in parabolic greenhouse-style dryers.
This lot was decaffeinated at the Decafecol plant in Manizales, in the department of Caldas. The decaffeination agent used is derived from a mix of acetic acid (vinegar) and a natural extract distilled from sugar cane, blackberries, beets or sometimes grapes. Once decaffeinated 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. The resulting cup is floral with notes of hazelnuts, chocolate cake, bread pudding and passionfruit.