About the coffee
- Cupping notes: Good body, sweetness, and acidity; notes of cherry, brown sugar, and milk chocolate
- Cultivation: Mountain grown in volcanic soils, high in the Cordillera mountains (central and eastern ranges) between Bogota and Cali.
- Altitude: 5,000-6,000 feet
- Varieties: Castillo
- Preparation: Washed, dried in vertical solar driers, mountain water decaffeination
About the people who grow it
Top: ©2010CIAT/NeilPalmer (flic.kr/p/9WvBzG)Bottom: Jennifer Poole, on pixabay.com
Colombia Royal Select Decaf comes from small family-owned farms in the Colombian “coffee triangle.” Also known as the Coffee Zone or Coffee Belt – it consists of three Colombian departments: Caldas, Risaralda and Quindio. This region, spreading across the eastern and central Cordilleras (“mountain ranges”), is famous for producing the majority of Colombian coffee, often considered the best in the world. The main harvest is between October and January, and the “mitaca” harvest is between April and June. Small coffee producers pick and process their coffee at their own micro-wet mills and then dry their own coffee, typically on elevated tables inside solar dryers that provide protection from the rain.
This coffee is decaffeinated using the Mountain Water Process, which naturally eliminates more than 99% of the caffeine from the green beans.
This coffee is decaffeinated using the Mountain Water Process, which naturally eliminates more than 99% of the caffeine from the green beans.