Fincas Mustafá Decaf - Colombia
Juciy flavours of ripe plums and cherries alongside sticky honey sweetness and syrupy textures with dark cocoa notes on the finish make this beautiful, complex lot one of the best decaf coffees around.
Produced by the incredible Ana Mustafá across her farms, Fincas Mustafá, in the Risaralda region this lot has come through our good friends La Real Expedición Botánica, or La REB for short. La REB, of whom Ana is one of the founding members, is a co-operative of producers in the region that have come together to create new avenues in the industry that benefit and give power back to producers in Colombia. Offering in depth support for one another in production advice and quality control as well as managing their own export logistics, the co-operative allows La REB producers to engage with the market on their own terms and to make a living with agency, which is absolutely class in our opinion.
This particular lot from Fincas Mustafá has undergone a “batch-fed” fermentation, wherein the first batch of ripe cherries are picked, pulped and placed in a fermentation tank for 24 hours. After which a second batch of ripe cherries repeat the process and are added to the same tank, where the sugars of this second batch can provide extra fuel for the fermentation already taking place. The coffee is fermented for 1-2 more days before being washed and dried.
After all of this, the coffee is then decaffeinated using the “Sugarcane” method. In which an ethyl acetate solution is made from sugarcane molasses, the coffee is steamed then submerged in the solution which binds to the caffeine molecules but removes little else, maintaining the beautifully ripe fruit and sweet characteristics of the coffee.
Juciy flavours of ripe plums and cherries alongside sticky honey sweetness and syrupy textures with dark cocoa notes on the finish make this beautiful, complex lot one of the best decaf coffees around.
Produced by the incredible Ana Mustafá across her farms, Fincas Mustafá, in the Risaralda region this lot has come through our good friends La Real Expedición Botánica, or La REB for short. La REB, of whom Ana is one of the founding members, is a co-operative of producers in the region that have come together to create new avenues in the industry that benefit and give power back to producers in Colombia. Offering in depth support for one another in production advice and quality control as well as managing their own export logistics, the co-operative allows La REB producers to engage with the market on their own terms and to make a living with agency, which is absolutely class in our opinion.
This particular lot from Fincas Mustafá has undergone a “batch-fed” fermentation, wherein the first batch of ripe cherries are picked, pulped and placed in a fermentation tank for 24 hours. After which a second batch of ripe cherries repeat the process and are added to the same tank, where the sugars of this second batch can provide extra fuel for the fermentation already taking place. The coffee is fermented for 1-2 more days before being washed and dried.
After all of this, the coffee is then decaffeinated using the “Sugarcane” method. In which an ethyl acetate solution is made from sugarcane molasses, the coffee is steamed then submerged in the solution which binds to the caffeine molecules but removes little else, maintaining the beautifully ripe fruit and sweet characteristics of the coffee.
Juciy flavours of ripe plums and cherries alongside sticky honey sweetness and syrupy textures with dark cocoa notes on the finish make this beautiful, complex lot one of the best decaf coffees around.
Produced by the incredible Ana Mustafá across her farms, Fincas Mustafá, in the Risaralda region this lot has come through our good friends La Real Expedición Botánica, or La REB for short. La REB, of whom Ana is one of the founding members, is a co-operative of producers in the region that have come together to create new avenues in the industry that benefit and give power back to producers in Colombia. Offering in depth support for one another in production advice and quality control as well as managing their own export logistics, the co-operative allows La REB producers to engage with the market on their own terms and to make a living with agency, which is absolutely class in our opinion.
This particular lot from Fincas Mustafá has undergone a “batch-fed” fermentation, wherein the first batch of ripe cherries are picked, pulped and placed in a fermentation tank for 24 hours. After which a second batch of ripe cherries repeat the process and are added to the same tank, where the sugars of this second batch can provide extra fuel for the fermentation already taking place. The coffee is fermented for 1-2 more days before being washed and dried.
After all of this, the coffee is then decaffeinated using the “Sugarcane” method. In which an ethyl acetate solution is made from sugarcane molasses, the coffee is steamed then submerged in the solution which binds to the caffeine molecules but removes little else, maintaining the beautifully ripe fruit and sweet characteristics of the coffee.