Decaffeinated Colombian Las Montanas EA Natural Process

Description

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.

EA Natural Process is decaffeinated using Ethyl Acetate (EA). In this method the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in EA, a naturally occurring organic compound found in sugarcane. In the presence of EA, caffeine bonds with the compound and is drawn out of the bean. The decaffeinated coffee is then removed from the EA solvent, rinsed thoroughly, re-dried and re-bagged for transport.

Tasting Notes: 
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.

Roasting Notes:
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.