1 kg Decaffeinated Coffee (Colombia)

Dear Online Customers,

We have had to increase the price of our Decaf coffee:

Global supply chain issues have become more prevalent of late and this has resulted in a worldwide shortage of Decaffeinated coffee, added to the doubling of the price of green coffee and a huge jump in shipping costs.

(Also note that most the decaffeination of coffee is performed in the USA) 

We have managed to source some decaf (6 month’s supply) at significant premium to what we normally pay, however, the quality, sigle origin provenance and taste profile of these beans is very high. Please find below the tasting notes and general information regarding your beans, and we hope to adjust our prices down once the world gets back on its feet:

Best Regards

Chris@ Crave

Finca San Francisco

Producer DIEGO LOPEZ

Location EL TAMBO, SAN FRANCISCO BAJO, COLOMBIA

Altitude 2100 MASL

Variety CASTILLO (8%), COLOMBIA (8%), CATURRA (84%)

Process WASHED EA DECAF PROCESS

Taste notes MILK CHOCOLATE, SWEET PLUM, CANDIED LEMON, SUGAR CANE, SYRUPY MOUTHFEEL,

Bag size 35KG

Exporter CONDOR

Harvest and Processing details

• Cherries for the washed process picked in the first two selective pickings of the harvest. l
• Cherries are depulped within 4 hours of picking
• Beans are fermented for 24 hours on a cement drying patio, covered with a plastic cover in order to ensure the most anaerobic fermentation possible
• Beans are dried on drying patios out of direct sunlight over an 8 day period, then in direct sunlight for 7 days
• Condesa selected a lot to be sent for EA Decaffeination process
• Coffee is submerged in Ethyl Acetate and agitated.
• The coffee is removed from the EA and steamed to 90 Degrees Celcius to remove all traces of EA.
• Coffee is dried to 11.5% Moisture content, processed for shipping and sent to Australia.

Diego Lopez has had a passion for coffee since his childhood. He acquired his farm in 2006 after working as an agro-engineer. In Finca San Francisco he grows primarily Caturra, a variety which has been engineered to be disease and pest resistant. Thanks to his interest in coffee and agronomy, Diego learns more and more about coffee every day. For these reasons he decided to experiment with honey processing, with the help of Condor.