Colombian Decaf (Central America) Coffee 5–3 hectare plots

5–3 hectare plots

after which the beans are washed and sent to a secondary fermentation tank for an additional 12-24 hours

and cooked grapefruit flavors with tart acidity and good sweetness—reflects both the terroir of Kayanza and the unique anaerobic washed process enhanced by Cima yeast fermentation

The result intensifies fresh bergamot while locking in depth and mild tart sweetness from Yellow Catuai

Colombian Decaf (Central America) Coffee 5–3 hectare plotsSouth Central America Process Washed Decaf Process: EA Variety** Common Colombian Varieties: Castillo, Caturra and Colombia Elevation 1400 2000 MASL Region Huila Country Colombia Harvest Main Crop: October December Fly Crop: June August Cupping Notes: Sweet and tart with toffee, lime and cocoa flavor. More about the the Colombia Washed Process Colombia is best known for its Washed coffees. While the processing details might vary slightly from farm to