Coffee, one of the most popular drinks in the world, is brewed from the dried, roasted seeds of the coffee cherry. Coffee is produced in more than 50 countries and over 25 million farmers depend on the coffee industry worldwide.
COLOMBIAN COFFEE is the denomination given to a 100% washed Arabica coffee produced in the coffee-growing regions of Colombia. It originates from the particular combination of diverse factors: the latitude and altitude of Colombia's coffee-growing zone, its soils, the botanical origin of the species and the varieties of coffees produced, the climate and rain pattern generated by the double path of the Intertropical Convergence Zone over the coffee area, the ever-changing topography, the luminosity, the favorable temperature range within the day and throughout the year, an adequate amount and distribution of the rain and some common cultural practices that include the processes of selective harvesting and of transformation of the fruit through its beneficio, that includes washing and drying. These factors, together with the hard work of coffee growers, in a joint manner, lead to the production and sale of an outstanding coffee described in the beverage as mild, of a clean cup, with a medium to high acidity and body, and a pronounced and complete aroma. It is a balanced coffee with a sensory profile of excellent quality.
Furthermore, the deeply rooted tradition of the selective harvesting of Colombian Coffee, the process of wet beneficio or post-harvest, the drying process, and its subsequent classification and threshing are also the basis for the optimum quality of the product. Colombian Coffee is without a doubt an outstanding coffee due to its combination, the balance of quality attributes, and the factors mentioned above.
Decaffeinated UGQ Normal coffee is a combination of flat, snail (caracol), large, medium, and small beans, detained above screen #14, with a 1.5% flexibility of the seeds that collected over screen #12.
Decaffeinated coffee is coffee beans that have had at least 97% of their caffeine removed.
PROCESS: spring water – natural origin Ethyl Acetate (EA) combined method. The latter substance is naturally present in every coffee bean (as well as many fruits and vegetables); therefore no addition of foreign materials takes place.
The natural EA is obtained from the sugar cane industry in Colombia, and is, together with spring water, the only other substance the coffee gets in contact with. This natural origin solvent and fresh spring water are the only materials used for the caffeine stripping process.
The water-EA process allows a gentle caffeine extraction from the bean, avoiding excessive heat and pressure, thus retaining the natural structure of the coffee bean cells, allowing excellent roasting and yields perfect aroma and taste.
The process is internationally approved, and the residuals of Ethyl Acetate are below 5 ppm, while international norms allow up to 20 ppm. A ripe Banana contains about 20 times more EA than our decaffeinated coffee!
It is also worthwhile mentioning that due to the volatility of the Ethyl Acetate, any residual of it in coffee beans evaporates during any roasting process (E.A. evaporates at 70°C, coffee is roasted around 200°C), leaving no trace at all.
PACKING:
- 70 kg fique bags
- GrainPro
- Bulk package
SHIPPING: FOB, CIF
We offer the service of Private Labels and customized bags (subject to special terms and conditions).
Marketers, Manufacturers, and Producers of Colombian Coffee. Strategically located at the Coffee Triangle: municipalities of Manizales, Villamaria, and Chinchiná, department of Caldas, Colombia.
Continuing with the tradition and work of our ancestors, we’ve acquired a long experience within the coffee business; developing and integrating the production chain, incorporating family business branches from farms, wet mills, threshers, and coffee roasters.
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