Colombia TOLIMA (Decaffeinated)

9,10€

An uplifting coffee, rich in fruity flavors of berries and sweet molasses, enhanced by bright citric acidity. A superb proposition from the Planadas region of Colombia. Decaffeinated only with water by osmosis.

Certified organic farming

Conditioning
Roasting for ALL METHODS
Grind:
Tasting Notes: Blackberry, Lime, Vanilla Sugar, Caramel, Molasses
Variety: Red Bourbon, Red Caturra, Typica

Altitude: 1600 - 2000

Process: Washed

Water Decaffeination - Mountain Water
More details Right
Tolima region, Colombia

Planadas terroir

The Tolima region of south-central Colombia is home to Planadas, a
remote municipality. Historically isolated due to conflict
to the FARC, the region has now become a source of high-quality coffee
quality. Small farms, the dedication of producers, and the
know-how of the beneficiaries contributed to its success. The cafes of
Tolima, especially Planadas, have won many
national competitions and have a positive social impact crucial for the
peace in producing communities. The region attracts traders
and roasters around the world.

The decaf trial


First stage :
Coffee beans are placed in a steam bath to open the pores of the beans and extract the soluble aromatic components as well as the caffeine. The caffeine present in this water is filtered to leave only water loaded with aroma precursors. These first batches of decaffeinated and "deflavored" green coffee beans are sold at very low prices on coffee markets.

Second step :
This water loaded with aromatic components is used to extract the caffeine from the rest of the beans, using the principle of osmosis. Osmosis is the principle of diffusion, through a semi-permeable membrane, from a very concentrated solution towards a less concentrated one, until a solution is found.
balance point. Green coffee beans are immersed in
water baths which contain the same aromatic components as those contained in the coffee bean, except for the caffeine. According to the principle of osmosis, and under certain temperature and pressure conditions, the water bath will rebalance.

50% of the caffeine will pass
in the water bath and 50% will remain in the coffee bean. The process
will be renewed up to 10 times to reduce the content of
caffeine contained in the grain, between 0.01% and 0.02%.

Your frequently asked questions

How do I store my coffee?

To keep your coffee fresh and tasty, here are some tips:

Store it properly: Coffee should be stored in an opaque airtight container, preferably glass or ceramic. Avoid transparent containers, as light can affect the quality of the coffee. Also, make sure the container is tightly sealed to prevent exposure to air.

Keep it away from heat, light and humidity: Coffee is sensitive to heat, light and humidity, as they can accelerate the spoilage process. Keep your coffee in a cool, dark place, like a cupboard, and avoid storing it near the stove or any other heat source.

Don't put it in the fridge: Contrary to popular belief, storing coffee in the fridge is not recommended. Humidity and odors from the refrigerator can alter the taste of the coffee. Additionally, coffee tends to absorb flavors from other foods in the refrigerator.

Grind the coffee just before use: If you buy coffee beans, it is best to grind it just before preparing it. This preserves the freshness of the aromas. If you buy pre-ground coffee, be sure to consume it within a reasonable amount of time to enjoy its optimal flavors.

Stick to the recommended use-by date: Coffee has a recommended shelf life, which is usually indicated on the packaging. Try to respect this date to fully appreciate the freshness of the coffee. However, keep in mind that coffee quality may begin to deteriorate a few weeks after the roast date.

By following these tips, you will be able to preserve the freshness and flavor of your coffee for a longer period of time. Enjoy every cup of delicious coffee!

What is a score?

The Specialty Coffee Association of America, created by Erna Knutsen, defines a rating grid* (The Green Arabica Coffee Classification System (GACCS)) consisting of physical and sensory criteria to assess the quality of a coffee.

The SCA score is based on a tasting scale that rates different aspects of coffee, such as aroma, taste, acidity, body and aftertaste (aftertaste). Each aspect is scored individually and then an overall score is assigned to the coffee.

The SCA scoring system ranges from 0 to 100, where a coffee gets a higher score if it exhibits higher quality characteristics. Specialty coffees, which are considered the highest quality coffees, typically have an SCA score of 80 or higher.

On a scale of 100 points, a coffee is said to be "specialty" if it obtains a score of at least 80:

+ 88 Grand Cru coffees

+85 Exceptional coffee

+80 Very good specialty coffee

A specialty coffee therefore meets three minimum requirements:

  • Hand picking of ripe beans only.
  • Rating 80 or more/100
  • No major defects and less than 5 minor defects.
Which intensity to choose?

The choice of coffee strength mainly depends on your personal preferences in terms of coffee taste and strength. The intensity of a coffee is often associated with its flavor profile and level of roast.

Here are some tips to help you choose the strength of your coffee:

Light to Medium: If you prefer a milder coffee with less body and more acidity, opt for a coffee with a light to medium strength. These coffees tend to have more delicate flavors and more subtle aromas. They are generally suitable for people who prefer lighter, less full-bodied coffees.

Medium to strong: If you're looking for a balance between sweetness and intensity, medium to strong coffees might suit your preferences. They generally offer a good compromise between more pronounced flavors and more complex aromas, without being too strong.

Full-bodied to full-bodied: If you like strong, robust coffees with a full body and bold flavors, full-bodied to full-bodied coffees will be your go-to. These coffees are often associated with darker roast profiles, with hints of caramel, dark chocolate or smoke.

Remember that these guidelines are general and the flavor profile may vary depending on coffee growing region, roasting method and other factors. It can be helpful to experiment with different coffees and strengths to find the one that best suits your personal tastes.

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