This very sweet coffee reminds us of chocolate and plum with a smooth finish reminding us of honey.

Region : Huila, Colombie
Farm : Multiple Producers
Variety: Caturra, Castillo, Bourbon Rose
Altitude : 1750M
Method: Washed, ethyl acetate
Notes: Chocolate, plum, honey

For the second time, we are pleased to offer you the Guarapo, a decaffeinated lot produced under the supervision of Esnaider and Didier from the Monkaaba collective. This lot comes from the Huila region in southern Colombia. It is thanks to our importing partner Semilla Coffee that we have access to this exceptional lot, the result of the vision that is at the heart of their mission: to work closely with a group of small producers and purchase their entire harvest at a differentiated price, year after year.

Guarapo is the name of freshly pressed sugarcane juice, a typical snack of Colombian coffee growers. This process was born from a shared belief: that decaffeination should never come at the expense of quality or traceability. Each producer retains their name on the coffee they deliver to Monkaaba and is paid well above local market prices. Among the producers contributing to this lot is José Burbano, whom we have offered as a single origin for several years.

Once the lots are selected, the coffee is decaffeinated using ethyl acetate, an organic compound naturally derived from sugarcane. The beans are moistened to open their pores, then immersed in an ethyl acetate solution that extracts the caffeine while preserving the aromatic qualities of the coffee, before being dried to achieve a moisture content of less than 12%. This method is the favorite of the Café Pista team: it allows for a fruity, sweet, and very sugary coffee, without the effects of caffeine.

Grown at an altitude of about 1950 meters, this coffee consists of the Castillo, Caturra, Bourbon rose, San Bernardo, Papayo, Catimor, and Tabi varieties. The cherries are picked at full maturity, sorted by flotation and then by hand, mechanically depulped, and fermented in water for 20 to 30 hours, before being dried under a parabolic dryer for 15 to 20 days for slow and even drying.