Colombia Caldas Villamaría Castillo Natural E.A. Sugarcane Decaf 25/26
Region: Villamaría, Caldas, Colombia
Producer: Smallholder families
Washing Station: Jamaica Processing Station
Variety: Variedad Colombia, Castillo, Naranjal
Process: Traditional Natural / E.A. Sugarcane Decaf
Elevation: 1800–2100 MASL
Flavour Notes: Pineapple, Dried Papaya, Syrupy Mouthfeel
Roast Level: Medium Roast
This new 25/26 batch of decaf comes from smallholder families in Villarazo, La Batea, Corazol and other areas around Villamaría, Caldas, Colombia. Naturally processed at the Jamaica Processing Station, it includes Variedad Colombia, Castillo and Naranjal. The medium roast is suited to espresso and immersion brewing.
Cherries harvested on the smallholder farms are taken to the Jamaica Processing Station and sorted by flotation. They are sun-dried on raised beds in drying structures for about 15 days, then finished in a mechanical dryer. The coffee is then sent to Descafecol in Manizales, Colombia, for EA decaffeination using sugarcane-derived ethyl acetate.
The rich aroma combines the chocolate notes of freshly baked brownies with tropical fruit sweetness. The cup is full-bodied and syrupy, led by chocolate with a mildly boozy, malty character reminiscent of Guinness cake. Dried papaya, pineapple and candied cherry appear in the finish. With milk, it takes on an almond jam flavour.
