Colombia - Tumbaga

ABOUT THIS CAFE

Tumbaga is a high-quality regional coffee blend named after an alloy of gold, copper and silver that was used throughout Colombia to make small, often religious objects. The blend varies seasonally following harvest times, but generally comes from Tolima or Cauca during the summer months and from Antioquia or the Eje Cafetero regions during the winter months.

It is made up of lots from many small farmers, with an average farm size of between 1 and 4.5 hectares at altitudes of 1400 to 2100 meters.

DECAFFEINATION WITH SUGAR CANE

Sugarcane decaffeination uses a natural compound, ethyl acetate (EA), to decaffeinate coffee. The AE used in this process is derived from molasses, a byproduct of sugar production. Since EA is naturally present, the process is labeled as “naturally decaffeinated.”

The EI process is simple. The coffee beans are moistened with water and the AE is circulated throughout the coffee. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. After reaching the desired caffeine level, the EA residue on the beans is removed by vaporizing them.

Knowing that the AE sugarcane decaffeination process will amplify sweetness and acidity, our partners at Sucafina Colombia carefully seek out coffees with high body, high sweetness and low acidity.

IN THE CUP

Chocolate pudding, fruit salad, roasted almond

INFORMATION