This offering comes from seven producers that reside in the municipality of Pitalito, Huila:
Flor Maria Betancourt - Finca Cataluña - 1550 masl
Sebastian Dias Salamanca - Finca Cataluña - 1550 masl
Brandon Stiven Dias - Finca Cataluña - 1550 masl
Pedro Pablo Delgado - Finca Las Cejas - 1500 masl
Jairo Quiñones - Finca Nueva Zelanda - 1800 masl
Lucio Delgado - Finca Los Arboles - 1750 masl
Arsenjo Muñoz - Finca Buena Vista - 1750 masl
All coffee was harvested at full ripeness and processed traditionally as washed coffee. On average, cherries were depulped and the coffee was fermented dry for an average duration of 20 hours, washed 4 times, then placed in a parabolic dryer for an average period of 6-7 days.
Once milled, the coffee underwent the Sugarcane E.A. decaffeination proccess, see diagram below!
Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options.
For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.
Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level.
Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well.
For more information on Colombia coffees, visit our Colombia origin page.
See photo for diagram on decaffeination process.
