RARE DECAF: Sun Dried Process (Anaerobic)

Bright fruit, Skittles, banana bread, silky smooth

Region: Colombia, Huila

Process: Natural (Sun Dried), 90-Hour Fermentation, Coffee Pulp Decaffeination

Variety: Caturra

Producers: Finca los Nogales, Oscar Fernando Hernández

Notes (from Forest Coffee): After [picked and] being disinfected with treated water, the cherries are sorted using a water density method to ensure optimal quality. The pulp is then removed. The decaffeination process starts by immersing the coffee beans in hot water at 80°C to open the pores and prepare them for caffeine extraction. A natural solvent derived from coffee pulp is introduced to the water, and this process is repeated three times to remove approximately 95% of the caffeine while preserving the coffee’s inherent flavors. Next, a unique fermentation process is employed using a sourdough starter. This fermentation lasts for 4 days (96 hours) in plastic containers. The sourdough, which acts as a starter culture similar to traditional sourdough, is collected from previous batches of the same coffee type and stored at a controlled temperature of 18°C to maintain optimal conditions. The final step involves an 8-day drying process in a controlled environment, ensuring the coffee reaches the ideal moisture level.