Sweet Dreams - Colombia
250g
Recommended for filter coffee
Roasted on 30/10/24
An unbelievable low caf typica from Angie Hernandez from Finca Los Nogales. We couldn't believe this coffee had gone through a caffeine reducing process when we cupped it. Expect notes of tropical fruits, raspberry and rosemary.
Experimental Washed Low Caf, Typica
Altitude of 2000m
During this process, the coffee cherries undergo several steps. - 1st step: Selection of ripe fruits. The process begins with the careful collection of only ripe coffee fruits. This guarantees optimal quality for decaffeinated coffee. - 2nd step: The harvested fruits undergo a disinfection process using treated water. This ensures the elimination of possible contaminants and guarantees the hygiene of the coffee. - 3rd step: A selection is carried out by density using water. This process allows the coffee fruits to be separated according to their density to make sure beans are of the highest quality. - 4th step: The selected coffee beans undergo a fermentation process for 90 hours, using preferments similar to the sourdough used in baking. This stage is crucial for the development of unique flavours in coffee. - 5th step: After fermentation, the coffee beans are thoroughly washed to remove residue and unwanted flavours. - 6th step: A natural solvent obtained from the pulp or peel of the same coffee is added through enzymatic and fermentation processes. This solvent is essential to extract caffeine from the beans. - 7th step: The coffee beans are soaked in the solvent for approximately 48 hours. This process allows the caffeine to dissolve in the solvents which reduces the caffeine content of the beans. - 8th step: After immersion in the solvent, the coffee beans are washed again to remove any residual solvent. - 9th step: The reduced caffeine coffee beans are placed in a drying area and allowed to dry for 8 days. This ensures that the beans reach the proper moisture level before being packed.
250g
Recommended for filter coffee
Roasted on 30/10/24
An unbelievable low caf typica from Angie Hernandez from Finca Los Nogales. We couldn't believe this coffee had gone through a caffeine reducing process when we cupped it. Expect notes of tropical fruits, raspberry and rosemary.
Experimental Washed Low Caf, Typica
Altitude of 2000m
During this process, the coffee cherries undergo several steps. - 1st step: Selection of ripe fruits. The process begins with the careful collection of only ripe coffee fruits. This guarantees optimal quality for decaffeinated coffee. - 2nd step: The harvested fruits undergo a disinfection process using treated water. This ensures the elimination of possible contaminants and guarantees the hygiene of the coffee. - 3rd step: A selection is carried out by density using water. This process allows the coffee fruits to be separated according to their density to make sure beans are of the highest quality. - 4th step: The selected coffee beans undergo a fermentation process for 90 hours, using preferments similar to the sourdough used in baking. This stage is crucial for the development of unique flavours in coffee. - 5th step: After fermentation, the coffee beans are thoroughly washed to remove residue and unwanted flavours. - 6th step: A natural solvent obtained from the pulp or peel of the same coffee is added through enzymatic and fermentation processes. This solvent is essential to extract caffeine from the beans. - 7th step: The coffee beans are soaked in the solvent for approximately 48 hours. This process allows the caffeine to dissolve in the solvents which reduces the caffeine content of the beans. - 8th step: After immersion in the solvent, the coffee beans are washed again to remove any residual solvent. - 9th step: The reduced caffeine coffee beans are placed in a drying area and allowed to dry for 8 days. This ensures that the beans reach the proper moisture level before being packed.
250g
Recommended for filter coffee
Roasted on 30/10/24
An unbelievable low caf typica from Angie Hernandez from Finca Los Nogales. We couldn't believe this coffee had gone through a caffeine reducing process when we cupped it. Expect notes of tropical fruits, raspberry and rosemary.
Experimental Washed Low Caf, Typica
Altitude of 2000m
During this process, the coffee cherries undergo several steps. - 1st step: Selection of ripe fruits. The process begins with the careful collection of only ripe coffee fruits. This guarantees optimal quality for decaffeinated coffee. - 2nd step: The harvested fruits undergo a disinfection process using treated water. This ensures the elimination of possible contaminants and guarantees the hygiene of the coffee. - 3rd step: A selection is carried out by density using water. This process allows the coffee fruits to be separated according to their density to make sure beans are of the highest quality. - 4th step: The selected coffee beans undergo a fermentation process for 90 hours, using preferments similar to the sourdough used in baking. This stage is crucial for the development of unique flavours in coffee. - 5th step: After fermentation, the coffee beans are thoroughly washed to remove residue and unwanted flavours. - 6th step: A natural solvent obtained from the pulp or peel of the same coffee is added through enzymatic and fermentation processes. This solvent is essential to extract caffeine from the beans. - 7th step: The coffee beans are soaked in the solvent for approximately 48 hours. This process allows the caffeine to dissolve in the solvents which reduces the caffeine content of the beans. - 8th step: After immersion in the solvent, the coffee beans are washed again to remove any residual solvent. - 9th step: The reduced caffeine coffee beans are placed in a drying area and allowed to dry for 8 days. This ensures that the beans reach the proper moisture level before being packed.