LOW CAFFEINE

PROCESS: LOW CAFFEINE (30% CAFFEINE)

REGION: CAUCA

VARIETAL: TYPICA

TASTE: MANDARIN, BROWN SUGAR, STONE FRUIT

About:

After being disinfected with treated water, the cherries are sorted using a water density method to ensure optimal quality. The pulp is then removed.

The low caf process starts by immersing the coffee beans in hot water at 80°C to open the pores and prepare them for caffeine extraction. A natural solvent derived from coffee pulp is introduced to the water, and this process is repeated three times to remove approximately 70% of the caffeine while preserving the coffee’s inherent flavors.

Next, a unique fermentation process is employed using a sourdough starter. This fermentation lasts for 4 days (96 hours) in plastic containers. The sourdough, which acts as a starter culture similar to traditional sourdough, is collected from previous batches of the same coffee type and stored at a controlled temperature of 18°C to maintain optimal conditions.

The final step involves an 8-day drying process in a controlled environment, ensuring the coffee reaches the ideal moisture level. This meticulous approach preserves the freshness and quality of the beans.