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San Sebastian
Huila is a southwestern department of Colombia. It is the country's biggest coffee producer, even though it is mostly composed of small farms. The secret behind their productivity is that the farms all have their small micro beneficio, or processing station.
This coffee was decaffeinated through the ethyl acetate process. It uses fermented molasses from sugar cane as a solvent to release the caffeine from green coffee beans.
It is composed of various regional lots from several farms part of the OCCICAFE cooperative. As is often the case with Colombian coffees, the selected lots are mixtures of small producers and have no specificity other than the region.
The resulting cup reminds us of green grape, red apple and caramel.
This coffee was decaffeinated through the ethyl acetate process. It uses fermented molasses from sugar cane as a solvent to release the caffeine from green coffee beans.
It is composed of various regional lots from several farms part of the OCCICAFE cooperative. As is often the case with Colombian coffees, the selected lots are mixtures of small producers and have no specificity other than the region.
The resulting cup reminds us of green grape, red apple and caramel.
Huila is a southwestern department of Colombia. It is the country's biggest coffee producer, even though it is mostly composed of small farms. The secret behind their productivity is that the farms all have their small micro beneficio, or processing station.
This coffee was decaffeinated through the ethyl acetate process. It uses fermented molasses from sugar cane as a solvent to release the caffeine from green coffee beans.
It is composed of various regional lots from several farms part of the OCCICAFE cooperative. As is often the case with Colombian coffees, the selected lots are mixtures of small producers and have no specificity other than the region.
The resulting cup reminds us of green grape, red apple and caramel.
This coffee was decaffeinated through the ethyl acetate process. It uses fermented molasses from sugar cane as a solvent to release the caffeine from green coffee beans.
It is composed of various regional lots from several farms part of the OCCICAFE cooperative. As is often the case with Colombian coffees, the selected lots are mixtures of small producers and have no specificity other than the region.
The resulting cup reminds us of green grape, red apple and caramel.
Coffee origin
Country
Colombia
Region
Huila
Variety
caturra, colombia
Altitude
1500 - 1800 m
Farm
various
Producer
OCCICAFE
Process
decaf
Tastes like
🍇
green grape
🍎
red apple
🍮
caramel
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