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    VARIETY:
    Caturra
    PROCESS: 
    Fruit Fermented + EA Sugarcane
    CATEGORY: 
     Innovation
    PROFILE:
    Brown spice, dark chocolate, passion fruit, citric acid, tangerine
    FARMER:
     San Agustin Producers
    FARM:  
     Various Farms
    REGION:
     Huila
    MUNICIPALITY:  
     San Agustín
    ALTITUDE: 
    1.750 m
    Try our green coffee Beans

    FIND THIS COFFEE IN STOCK AT THESE WAREHOUSES:

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    • Annex
    • Dupuy
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    • Melbourne
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    • UK
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    HISTORY: 
    High in the mountains of southern Huila, Colombia, the municipality of San Agustín is home to a vibrant community of coffee producers cultivating some of the region’s most exceptional beans. Nestled at 1,750 meters above sea level, this area is not only celebrated for its ideal coffee-growing conditions but also honored as a UNESCO World Heritage site for its rich archaeological legacy. Here, local farmers carefully tend to prized coffee varieties like Pink Borbon, Caturra, Colombia, and Castillo, grown in harmony with the surrounding forests. With our support and guidance, these producers are mastering innovative coffee techniques—elevating the flavor profiles and quality of their coffees. The result is a cup that tells a story of heritage, innovation, and the deep connection between the land and its people.
    PROCESS DESCRIPTION: 
    This innovative coffee process starts with a 120-hour anaerobic fermentation in cherry, combined with dehydrated passion fruit pulp to infuse the beans with rich, fruity flavors. After fermentation, the beans are dried in mechanical silos for 144 hours to ensure optimal moisture content. They then undergo a 30-day stabilization period in GrainPro bags to achieve consistency and preserve their unique flavor profile. The result is a coffee with distinctive notes of brown spice, dark chocolate, passion fruit, citric acid, and tangerine.

    Sugarcane Decaffeination (EA)

    Sugarcane decaffeination uses ethyl acetate (EA), a naturally occurring compound derived from sugar cane crops in the Valle del Cauca region of Colombia, to remove caffeine from coffee beans. The process is straightforward: coffee beans are first moistened with water, and EA is circulated through them. EA bonds with the caffeine, extracting it while preserving most of the flavor compounds. Once the desired level of decaffeination is reached, the beans are steamed to remove any remaining EA residue, ensuring the coffee retains its rich flavor without the caffeine.
    Ask for non roasted samples

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