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Nudus - Colombia Popayan Decaffeinated

Nudus - Colombia Popayan Decaffeinated

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Fruit and body. Decaffeinated, you say?

Weight
Style
Grinding
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Nudus (formerly Dépourvu)

Adj. In Latin, meaning naked, laid bare, stripped, discovered, or exposed. It is often used in literature and in scientific and legal terminology.

                                                                                          

  • Country : Colombia
  • Region : Cauca
  • Municipality: Popayan
  • Farm / car wash : Miscellaneous

                                                                                          

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

                                                                                          

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

                                                                                                          

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Illustration de tasse

Nf - Recommended recipe

Espresso:

  • 19g in / 45g out
  • Flow time: 24-29 seconds

Advice :Allow 2 to 3 weeks for degassing after roasting before consuming this coffee. The peak aroma is estimated to occur 1 month after roasting.

Nm - Terroir

Popayánis located in the Cauca region.

The volcanic soil of this region is ideal for growing coffee:

- Aaltitudearound 1700m altitude

- Of thecool temperatures,between 16 and 22°C

- Arainfallrelatively large between 1700-2000mm

Nm - Producer

65 producers of the region are working on this batch of
coffee with which our importer Cofinet establishes long-term relationships, to ensure consistent quality over the years.

Nf - Varieties

This coffee is made from three varieties of Arabica:Castillo,THECaturraand theColombia.

THECaturrais a natural mutation of Bourbon, more disease resistant and with a slightly higher yield.

THECastillo,A cross between Caturra and Timor, it is a variety that has become very popular in Colombia due to its resistance to certain diseases (leaf rust) as well as its excellent cup quality.

THEColombia: also a cross between Caturra and Timor. Developed by Cenicafe in 1982, it was introduced to the market to combat leaf rust. It produces fruity coffees with a nice body.

Nm - Treatment process

This process ofdecaffeinationis commonly called"Sugar Cane process",because it is made fromsugar cane extract.This method allows the coffee's aromatic profile to remain intact, thus maintaining its natural sweetness. It also has the advantage of being produced locally, using Colombian sugar cane.

Process: Molasses, derived from sugarcane, 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 immersed for 8 hours in a tank of water containing ethyl acetate, which helps dissolve the caffeine. The beans are finally rinsed with clean water before being dried, until they reach the same moisture content as before the process.