Working high up in the Andes Mountains, Promotora Cafe de Altura source high quality lots from small producers nestled amongst the nearby slopes and ridges. This Caturra and Castillo lot has been pooled together by the co-op from several small farms around the Galeras Volcano. Farmers working with the co-operative are paid premiums for their use of sustainable environmental practice throughout the harvest. We've sourced this coffee through our friends at Ally Coffee, who do fantastic work to build relationships at origin with small producers and co-operatives like Promotora Cafe de Altura.
The coffee has been decaffeinated using the Ethyl Acetate or “Sugarcane” method, as the ethyl acetate solution is derived from sugarcane molasses, with the plant being abundant in the region. The green coffee is steamed before being submerged in the solution wherein the ethyl acetate compound binds to the caffeine molecules, removing them as the green coffee emerges from the solution, but removing little else and, we believe, maintaining the beautifully ripe fruit and sweet characteristics of the coffee.
