Decaf | Colectivo - Colombia

ORIGIN INFORMATIONS

This decaffeinated coffee comes from the Huila region of southern Colombia. Produced under the supervision of Esnaider Ortega of the Monkaaba collective, it is the result of pooling part of the harvest of 10 local producers, including José Burbano, whom we've been offering in single origin for several years. For Pista, this is an opportunity to buy another batch for this project, which is close to our hearts. 

The coffees selected to make up this batch have been meticulously chosen for their complexity and incredible sweetness. Once selected and consolidated, the different batches making up this coffee were decaffeinated using the ethyl-acetate method. This method involves immersing the 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 the caffeine out of the beans, while preserving the coffee's qualities. This decaffeination method is truly the Café Pista team's favorite, as it allows us to offer a fruity, smooth and very sweet coffee without the disadvantage of caffeine's effects. We owe this beautiful batch to our collaborator Semilla Coffee.

Grown at an altitude of around 1950 metres, this coffee is made from the Colombia, Caturra and Castillo varieties. It is picked when fully ripe and sorted first by flotation, then by hand, to remove over- or under-ripe 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 any remaining mucilage, before being laid under a parabolic dryer for around 15 to 20 days for slow, even drying.