Cundinamarca Excelso EP SWP Decaf

Sweet aromas of cocoa, toffee, and red apple introduce this creamy Swiss Water Process decaf. We found notes of cola, pear, and macadamia in the cup, alongside semi-sweet chocolate sweetness and mellow red apple acidity. Snickerdoodle and a hint of sage linger in the finish.

Details

Producer: Swiss Water Process Farm: Smallholders Region: Cundinamarca Altitude: 900-1,560 masl Varietal: Caturra, Castillo, Colombia, Typica Process: Washed, Swiss Water Process Roast: Medium Notes: Semi-Sweet Chocolate, Pear, Macadamia

The Story

"Excelso EP" refers to two measures of coffee quality. Excelso is the classification for the second-largest screen size of Colombian green coffee beans (second only to Supremo), which generally correlates to cup quality. EP stands for "European Preparation," indicating that the green coffee was hand-sorted to remove defective beans and foreign material.

The Swiss Water Process is a chemical-free method for removing caffeine from green coffee. It involves soaking green coffee in fresh water until it reaches a saturation level that allows the dissolvable solids, including caffeine, to be removed. Caffeine-free green coffee extract (GCE) is then introduced to the beans, which causes the caffeine molecules to bind to the GCE. The now-decaffeinated coffee is then dried to the proper moisture content and rested before shipment.

Sourced from smallholders across the Cundinamarca region of Colombia, this Cundinamarca Excelso EP lot represents a meticulous approach to decaffeination. After undergoing a traditional washed process, the green coffee is treated via the Swiss Water Process, a method that utilizes water, temperature, and time to remove caffeine while preserving the bean's inherent structural integrity. This specific offering, roasted by PT's Coffee Roasting, highlights the potential for decaffeinated coffees to retain nuanced profiles, presenting a cup characterized by semi-sweet chocolate, pear, and macadamia.

While decaffeinated coffees are often associated with milder profiles, the quality of the raw material remains paramount. When evaluating such coffees, enthusiasts often consult a flavor wheel to identify the subtle interplay between the base bean characteristics and the impact of the decaffeination process. This selection serves as a testament to the consistency achievable in the Cundinamarca region, even when subjected to rigorous post-harvest processing.