Colombia Tumbaga

Description This Tumbaga Sugarcane decaf takes decaf coffee to the next level using high quality coffees sourced through Sucafina Colombia’s integrated supply chains. This is a balanced, chocolatey and sweet decaf is an excellent addition to any coffee cupboard. Coffee Grade: Ea Sugarcane Decaf Processing: Fully Washed Altitude: 1,400 To 2,100 Meters Above Sea Level Owner: Farmers Working With Sucafina Colombia Region: Cauca, Tolima, Antioquia And Eje Cafetero Farm Size: 1 To 4.5 Hectares On Average Harvest Months: Year-Round, Depending On The Region About This Coffee Tumbaga Sugarcane Decaf is part of the Sucafina Originals range. Tumbaga is named for an alloy of gold, copper, and silver that was used throughout Colombia to make small, often religious, objects. This alloy symbolically married the contradictory energies of sun (gold) and moon (silver), producing a balance between opposites, much like the Tumbaga Sugarcane Decaf. An excellent cup without the caffeine, Tumbaga will energize you without keeping you up at night. Sourced through Sucafina Colombia, Tumbaga Sugarcane decaf takes decaf coffee to the next level. While most decafs out there use older coffees, this starts with high quality coffee sourced from an integrated supply chain. Knowing that the decaffeination process will magnify sweetness and acidity, the QC origin teams carefully source for high body, high sweetness and low acidity. With this strong foundation it creates a balanced, chocolatey and sweet cup that we’re confident is the best on the market. Whole-harvest, sustainable supply chains mean that you can expect that consistency, all while supporting producer resilience. Sourcing follows harvest times and will generally be sourced from Tolima or Cauca during the summer months and Antioquia or the regions in Eje Cafetero in the winter ones. Sugarcane Decaf Process Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA used in this process is derived from molasses (a by-product of sugar production). Since EA is naturally-occurring, the process is labelled as “naturally decaffeinated.” The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavour compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them. Coffee in Co