Decaf Colombia Green
PRODUCER: Montalvo Agprocem
BACKGROUND: Sugarcane ethyl acetate (E.A.) processing, commonly referred to as natural decaffeination, starts by fermenting molasses derived from sugarcane to create ethanol. The ethanol is then mixed with acetic acid which creates ethyl acetate to decaffeinate the beans.
AGPROCEM stands for Asociación De Agricultores y Productores de Café Especial de Montalvo, or the Montalvo Association of Farmers and Specialty Coffee. It exists to consolidate and market the harvests of its member farmers from the Montalvo vereda of the Planadas municipality in the south of Tolima. AGPROCEM, founded in 2014, is led by one of its founders, Edinson Vaquiro. Planadas, emerging from the shadow of many years of armed conflict, is home to comparatively traditional coffee production and quite a few independent, member-owned associations.
What puts AGPROCEM into a much smaller group is their focus on cup quality and environmental conservation, many of the members being organic and/or fair-trade certified, and all of whose coffee plots feature native hardwood shade trees. Further setting AGPROCEM apart from the commercial supply chain is their quality control and lot separation capability, thanks to their world-class taster Robinson. Direct Origin Trading partners with AGPROCEM to segregate lots by profile and channel them to their ideal roaster and get farmers the best price possible either as single-farm microlots or as bespoke regional lots.
REGION: Montalvo Village, Planadas, Tolima, Colombia
VARIETAL: Caturra, Colombia, Typica, Castillo
PROCESS: Ethyl Acetate (E.A.), Fully Washed
DENSITY: 69.7 g/ml
AROMA/FRAGRANCE: Sweet, stewed fruit, baking spice, chocolate, toffee.
FLAVOUR: Stewed apple, a hint of orange, soft baking spice, chocolate, toffee sweetness.
ACIDITY: Tangy citric acidity.
OVERALL: Sweet and clean cup with notes of stewed fruit, toffee sweetness and tangy citric acidity.
How to Brew
Use approx 17-18g of espresso ground coffee for an approx extraction time of 26 seconds.
Get a bit more acidity with a slightly lower extraction time or more bitterness with a slightly higher extraction time. Your extraction time range should be between 22 and 30 seconds.
Use a ratio of 1 part Filter ground coffee to 15 parts hot water ie 15g coffee to 225mls water.
Use a ratio of 1 part Plunger ground coffee to 17 parts hot water ie 30g coffee to 510mls water. Let it steep for 4 min.