Features
Bean Type:Arabica (Typica, Castillo)
Harvest Time:October - January
Processing Process:Washed, Field-Dried
Tasting Notes:Ginger, dark chocolate, clove
Aroma (Smell):Clove, ginger
Body:High
Altitude of Origin:1200 m
Acidity:Low - Wine-like
Taste:Initially, a high body fills the mouth, followed by a sweet ginger taste under the dark chocolate. A soft finish that leaves no trace in the throat, followed by wine-like acidity felt on the front palate and the front of the tongue.
Caffeine's stimulating properties are a vital part of our lives in many ways. We need coffee to wake up in the morning, and some of us turn to caffeine-containing energy drinks for extra energy. It's even a known fact that people who perform tasks requiring high concentration use caffeine pills. If you're wondering what's left if you remove the caffeine from coffee, let us tell you right away that you're mistaken. Maybe you drink coffee just to wake up, but at some point in the evening, even right before bed, a craving for coffee can still arise. It's for these situations that decaffeinated coffee comes to the rescue.
These beans, sourced from the Medellin region of Colombia, are separated from the coffee beans using carbon dioxide, the safest separation method known. This ensures that the bean's flavor and aroma are completely preserved. These washed and field-dried Medellin beans have a dominant dark chocolate flavor, with underlying ginger and clove flavors creating a uniquely beautiful taste. While the low acidity becomes apparent as it cools, it's not a lemon-like acidity, but more of a wine-like acidity. Adding the wine-like acidity to these distinct tasting notes creates a coffee with a flavor palette that's not only decaffeinated, but can be enjoyed at any time of day.
More Information
Even if you're not aware, Medellin, known to you in the TV series Narcos and Pablo Escobar, used coffee as a front for illicit drug smuggling during Escobar's era. All coffee export routes, particularly to the United States, and the transportation vehicles used also became drug trafficking routes.
The beauty of the coffees grown in the Medellin region is somewhat overshadowed during this period. Especially recently, with the development of the coffee sector and the rise in the value of specialty coffee, Colombian producers have begun to choose a risk-free way to make money. For this reason, various sources report that many farmers have abandoned illegal production and started growing coffee in the last 10 years. This change was triggered and supported by UNESCO's declaration of Colombia as a "Cultural Coffee Nature Reserve" in 2011.
This bean contains two varieties: Castillo and Typica. Typica is considered the ancestor of all coffee beans and was first discovered in Ethiopia. It has thousands of subgroups. It is generally a bean with high acidity and floral flavors. Its flavor also varies depending on the soil in which it is grown. Castillo, on the other hand, was created by man-made crossing of Caturra, a Bourbon variety, with the Timor variety. Its greatest advantage is its resistance to coffee cherry and coffee rust. Its small size makes it very easy to harvest. Its ability to grow in direct sunlight and allow for dense planting makes it a preferred choice for many growers in Colombia.
How to Separate Caffeine from Coffee
There are several different methods for separating caffeine from coffee. Among these, the method using carbon dioxide is the safest and most cost-effective method known. All of these beans have been decaffeinated using the carbon dioxide method. So, what is this carbon dioxide method?
Soaked coffee beans are placed in a stainless steel separator, which is then sealed and sprayed with liquid CO2 at a pressure of 70 kilograms per square centimeter. The carbon dioxide binds to the caffeine molecules, and this pressure separates them from the coffee bean. The gas is then reabsorbed and the pressure is reduced, completely separating the caffeine from the bean and remaining in a separate area.
