Decaf - Colectivo

ORIGIN INFORMATION

This decaffeinated coffee comes from the Huila region in southern Colombia. Produced under the supervision of Esnaider Ortega from the Monkaaba collective, it is the result of pooling part of the harvest from 10 producers in the region, including José Burbano who we have been offering in single origin for several years. This is an opportunity for Pista to purchase one more lot from this project that is close to our hearts. 

The coffees selected to make up this batch have been carefully chosen for their complexity and incredible sweetness. Once selected and consolidated, the different batches that constitute this coffee were decaffeinated using the ethyl-acetate method. This method consists of immersing green (unroasted) coffee in a bath of ethyl acetate, an organic compound naturally present in many fruits and plants such as sugar cane. Ethyl acetate has the power to infuse caffeine out of the beans, while preserving the qualities of the coffee. This decaffeination method is really the preferred method of the Café Pista team as it allows us to offer a fruity, mild and very sweet coffee without the disadvantage of the effects of caffeine. We owe this very beautiful lot to our collaborator Semilla Coffee.

Cultivated at an altitude of around 1950 meters, this coffee is made up of the Colombia, Caturra and Castillo varieties. It is picked when fully ripe and sorted by floating first, then by hand, in order to remove overripe or underripe cherries. It is then pulped using a mechanical pulper, then immersed in water for 20 to 30 hours. Finally, it is passed under a stream of water to remove the remaining mucilage, before being spread under a parabolic dryer for approximately 15 to 20 days for slow and even drying.