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 typically comes from Tolima or Cauca during the summer months and Antioquia or the Eje Cafetero areas during the winter months.
It is made up of lots from many smallholder farmers, with an average farm size of between 1 and 4.5 hectares at altitudes of 1400 to 2100 meters.
Sugarcane decaffeination uses a natural compound, ethyl acetate (AE), to decaffeinate coffee. The AE used in this process is derived from molasses, a byproduct of sugar production. As the AE 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 AE binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds behind. After reaching the desired caffeine level, the AE residue on the beans is removed by steaming them.
Knowing that the AE cane decaffeination process will amplify sweetness and acidity, our partners at Sucafina Colombia carefully seek out coffees with high body, high sweetness and low acidity.
REGION: Cauca, Tolima, Antioquia and Eje Cafetero
PRODUCER: Several small producers
PROCESS: Natural, Decaffeinated with Sugar Cane (AE)
IN THE CUP
Chocolate pudding, fruit salad, roasted almond