How about decaf at Guerrero Farm in Colombia? what is the SC decaffeinated treatment?

De-caffeinated Kaddura SC washed by Columbia Finca La Chorrera

Country: Colombia

Area: Huilan

Farm: Finca La Chorrera

Owner: Claros family

Altitude: 1735 m

Farm area: 8 hectares

Coffee planting area: 6 hectares

Variety: Kaddura

Processing: washing

Caffeine elution process: sugar cane (ethyl acetate)

Flavor: Cherry drops, golden sugar, sweets, silky

Description

Finca La Chorrera is located near the city of Pitalito in the south of Huila province. It is located in the Grand Canyon of the Magdalena River, known as the La Bois Valley, 180km from Vella's capital, Neva. Pitalito is also the second largest city in the province of Huila, with about 125000 residents and is considered to be one of the largest coffee producing areas in Colombia.

The farm is located on the top of a hill 1735 meters above sea level. It contains 70% Caturra (25000 plants; many from them), 20% Colombian F6 (7000 plants) and 10% Castillo (2000 plants). The farm covers an area of eight hectares, of which six hectares grow coffee. The other two hectares are factories and inaccessible mountains. The family house is also used for drying, located at the bottom of the mountain, about 1400 meters above sea level.

The farm is owned and run by the Claros family family: Pedro, wife Nelcy and their six children (Alberio, Addison, Sandra, Herm è s, Diana and Monica). This is a real family business, and everyone invests in the farm to make it work.

The dry terrace on the farm is one of the most amazing things I have ever seen. This is a greenhouse built on top of the house, so you can turn the coffee regularly while making sure no one steals it. The latter was not a big problem last year because of low market prices, but it has been a problem for the past three years. Of course, Pedro doesn't have to worry about market prices. He always gets high-quality products because he consistently provides them, but black market coffee is the highest bidder in the market.

In recent years, decaf in Colombia has been removed from caffeine by SC. This is a Colombian method, and decaffeination (like our other Colombian decaf) is done in a factory in Colombia that uses sucrose by-products for processing. More details can be found here. We are loyal supporters of this approach for a number of reasons, but for me, one of the most important reasons is that it keeps the whole process in Colombia. Coffee is not shipped back and forth around the world to make caffeine caffeine-free.

Compared with the Swiss water and carbon dioxide methods, we are impressed by the flavor quality you get from this process. By controlling the batches we want to process, we can choose the coffee that tastes good at first without being bothered by other people's choices. The downside is that we did not establish a relationship with farmers because we had to find a lot of land.

In 2017, La Chorrera reached the point where it could produce large amounts of coffee with excellent consistency-enough to enable the Claros family to increase the 4200 KG needed for decaffeination.

In the cup test, it reminds me of cherry drops. Red cherries are very popular. It is so sweet and has a lovely silky texture. It was also sprinkled with a little gold sugar. This is a very delicious and well-balanced decaf.