Coffee capsules Colombia Monte Bonito Decaf
Product detailed description
Altitude:1700 m. n. m.
Varietal:Castillo, Colombia & Caturra
On the road between Manizales and Honda sits the small town of Monte Bonito that borders the slopes of the Cerro Bravo and has a population of less than a thousand inhabitants. The town still holds onto the traditions of the campesinos and allows a view into the history of life as farmers in the high Andes of Colombia.
The town has a tumultuous history being heavily affected by the civil war and three times was taken over by the FARC in its past.
Most of the coffee growers from this region are very small with only between 1 - 3 hectares with 89 associates in this group.
They are responsible for full management of the farm and pick the coffee themselves, only asking for help from their neighbours when needed.
During the harvest the coffee gets picked, depulped and then left to ferment for between 16 to 18 hours.
Next day the coffee is washed and then goes to drying. Some farmers use ‘’Eldas’’ ( the roof of the house) to dry their coffee, some farmers use ‘’carros quindianos’’ (drying beds with a rail system) the rest have parabolic tents. The cherries are dried between 10 -14 days depending on the climate.
After drying, the coffee gets delivered to the Manizales Cooperative collection point in the town. Coffee then gets separated based on quality. The producers then receive extra payment according to the quality.
There is also an extra premium for producers who deliver the coffee below 11% moisture to the Cooperative. From the collection point the coffee then travels to the cooperative warehouse in Manizales.
From here Siruma then cups through and selects the lots to create this regional blend, ensuring the cup profile as well as right physical green specifications are met.
The coffee is then milled and prepared for an export.
The Sugarcane Decaf Process
The coffee first undergoes steaming at low pressures to remove the silver skins before it gets moistened with hot water to allow the beans to swell and soften.
This prepares the coffee for the hydrolysis of caffeine, which is attached to the salts of the chlorogenic acid within the coffee.
The extractors (naturally obtained from the fermentation of sugar cane and not from chemical synthesis) are then filled with moistened coffee which is washed several times with the natural ethyl acetate solvent, to reduce the caffeine down to the correct levels.
Once this process is finished the coffee must be cleaned of the remaining ethyl acetate by using a flow of low pressured saturated steam, before moving onto the final steps.
From here, the coffee is sent to vacuum drying drums where the water, previously used to moisten the beans, gets removed and the coffee gets dried to between 10-12%.
The coffee is then cooled quickly to ambient temperature using fans before the final step of carnauba wax being applied to polish and provide the coffee with protection against environmental conditions and to help provide stability.
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