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PURE ORIGINS

Nudus - Colombia Popayan Decaffeinated

Nudus - Colombia Popayan Decaffeinated

€14,50
€14,50
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Fruity and full-bodied. Decaffeinated, you say?

Weight
Style
Grind
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Abonnement au détail

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Abonnement au détail

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Abonnement au détail

Auto-renews, skip or cancel anytime.

Abonnement au détail

Auto-renews, skip or cancel anytime.

Abonnement au détail

Auto-renews, skip or cancel anytime.

Abonnement au détail

Auto-renews, skip or cancel anytime.

Abonnement au détail

Auto-renews, skip or cancel anytime.

Abonnement au détail

Auto-renews, skip or cancel anytime.

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Nudus (formerly Dépourvu)

Adj. Latin for naked, stripped bare, uncovered, or exposed. It is often used in literature and in scientific and legal terminology.

                                                                                          

                                                                                          

  • Varieties : Colombia, Castillo, Caturra
  • Processing method : Washed & decaffeinated
  • Altitude : 1700m
  • Harvest period : October - December

                                                                                          

  • Tasting notes : Biscuit, gingerbread, apricot.
  • SCA Score : 84+/100
  • Complexity level : Medium
  • Acidity : Medium
  • Body / strength : Soft

                                                                                                          

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Illustration de tasse

N.f - Recommended recipe

N.m - Terroir

Popayán is located in the Cauca region.

The volcanic soil of this region is favorable for coffee cultivation:

- An altitude of around 1700m

- Cool temperatures, between 16 and 22°C

- Relatively high rainfall between 1700-2000mm

M.n - Producer

N.f - Varieties

N.m - Processing method

This decaffeination process is commonly called the "Sugar Cane process", as it is based on sugar cane extract.This method ensures the coffee's flavor profile is not affected, thereby maintaining its natural sweetness. It also has the advantage of being carried out locally, using Colombian sugar cane.

Process: Molasses, derived from sugar cane, undergoes fermentation to produce ethanol. This alcohol is then combined with acetic acid (vinegar) to formethyl acetate, a compound used for decaffeination.

The beans are placed in a steam chamber to facilitate caffeine extraction. They are then submerged for 8 hours in a tank of water containing ethyl acetate, which helps dissolve the caffeine. Finally, the beans are rinsed with clean water before being dried until they return to their initial moisture level.