Sweet coffee with an unctuous body. In aroma we can find notes of pure cocoa, honey, caramel. It has a soft acidity and a long and pleasant aftertaste that reminds us of maple syrup.
Finca Chambakú is one of the farms that NOMAD works with every year. Juan Felipe Restrepo (Pipe for his friends) brings us a new batch, this time a decaffeinated coffee with the sugar cane process method.
Pipe decided to go a step further and decaffeinate one of his natural processes. Its more pronounced acidity, with fruitier notes, compensates for the characteristic sweetness that the decaffeination process generates, creating a much more complex cup.
Process
The process is carried out using ethyl acetate from sugar cane. It is a selective solvent for the caffeine that is present in nature. It is obtained through the fermentation of sugar cane. The coffee is then submerged four times in a mixture of water with this acetate, which absorbs almost completely the caffeine from the coffee. Once this process has been completed, the coffee is dried until it reaches 12.5% humidity and is covered with a layer of wax, also organic, to protect it so that it will last longer at maximum performance.
There are many ways to enjoy your soluble specialty coffee.
The most basic we propose is to add 200 ml of water in your favorite cup, let it sit for a couple of minutes and enjoy!
*Dissolution starts at 70ºC.
