Decaffeinated El Carmen is back for a second year.
Last year we were so impressed with this as a stand-out coffee, let alone being a decaf, that we had to try it again this year. Happily, it is just as good and still no sign of the decaf process in the cup. This is down to the quality and care in the processing of the coffee as well as the sugarcane process used to draw out the caffeine.
Decaffeinated coffee is a revolution in its own right. We have seen a number of different processes over the years and progressively the coffee outcome has improved.
The sugarcane process uses a naturally occurring solvent found in sugar cane; ethyl acetate. The result is a clean cup without a trace of processing.
Producer group: El Carmen
Region: Pitalito, Huila
Altitude: 1400-2100 MASL (there’s a variation in altitude if I ever saw one)
Varietals; Castillo and Caturra.
Cup Potential: Intense front end sweetness, currants, soft citrus, peachy (I know! decaf right?!) with a cranberry finish.
Recipe: 60g per litre works nicely.
In espresso: (17g into 45g)Blackcurrant acidity, savoury note, and long lingering citrus.
In milk: (17g into 34-5g) Malty and biscuity and creamy.
This coffee is a blend comprising of a group of small producers, who are working under a sustainability program. This system takes the risk out of the lows of the market and ensures enough is paid to the producer.