With a main body of our beautifully processed Sugarcane Decaf from El Carmen that's lifted and filled out with a touch of Natural process Costa Rica, this cup comes through with heaps of texture, sweetness and expression.
The coffee has been decaffeinated using the Ethyl Acetate or “Sugarcane” method, as the ethyl acetate solution is derived from fermented sugarcane, with the plant being abundant in the region. The plant El Cerman work with in Colombia uses water from the Navado del Ruis (a volcano between Caldas and Tolima) and natural ethyl acetate from fermented sugarcane sourced in the southern region of Palmira, Colombia. 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 coffee emerges from the solution, but removing little else.
The Costa Rica component of this blend comes from the Navarro Ceciliano family, who have been producing coffee in Costa Rica for over 100 years. With a wealth of knowledge, experience and passion being passed down through the generations. The farm Las Hermanas ("The Sisters" in Spanish) is owned by three sisters Yesenia, Carman and Ana Maria who manage the farm alongside their careers outside of coffee.
The Tarrazu region is situated across the high altitude mountains south of San Jose and is a densely populated home to many producers at above 2000masl, renowned for growing exceptional quality coffee. Despite this, many families in the region still rely heavily on financial support from family members that have emigrated to work in the United States. Supporting small producers and fairer coffee pricing is essential in a region that sees it's main economic income through coffee production.
