Colombian Las Montanas comes from small family-owned farms in the Colombian “coffee triangle.” The main harvest is between October and January, and the “mitaca” harvest is between April and June. Small coffee producers pick and process their coffee at their own micro-wet mills and then dry their own coffee, typically on elevated tables inside solar dryers that provide protection from the rain.
Colombian coffee is often regarded as some of the highest quality coffee in the world. Colombia has traditionally grown Arabica beans at high altitudes and drier climates, producing a delicious, full bodied, high quality brew.
What is EA Natural? EA stands for Ethyl Acetate, which is a naturally occurring compound that can be found in fruits and vegetables. This process is considered more holistic since ethyl acetate is a naturally occurring compound. Green beans are fully saturated and steamed to fully expand the cells before rinsing them with ethyl acetate. This solution binds to the caffeine in a bean, thus removing approximately 97% of the bean’s caffeine. The coffee bean is then thoroughly rinsed from the EA solution, re-dried, and bagged for transport.
Great medium to dark roast decaf beans. A good everyday drinker, very smooth with pretty low acidity and a very sweet edge. The cup contains traditional Colombian tones (nutty and chocolaty) with a little spice in the aftertaste. Hints of a soft fruit tone as the cup cools. A little thinner bodied than the MWP. Darker roasts will deliver a much stronger bakers chocolate tone with a smoky accent.
Medium to dark roast coffee. A bit two toned in its roasting, very low chaff. We all preferred a nice strong medium roast best, smooth and a very easy to drink but a bit mild, so if smooth and sweet do not do it, take it a little into second crack to build some strength and more potent darker tones. Darker roasts are what most would think of when talking Colombian coffee, bold with a rich walnut chocolaty smoky tone.