- Washed & then C02 Decaffeinated
- Twenty-seven producers
- Planadas, Tolima
- 1,600 - 2,000 masl
Last summer we travelled to Colombia for the first time and were struck by the incredible people, land and coffee. Colombia is such a beautiful and dynamic place and San Fermin perfectly captures this.
San Fermin is like many coffee lots, it is the product of a community coming together to make something special. To build the lot we identified a flavour profile that would be sweet and comforting. Something that would be familiar and interesting. Once the profile was established with our partners at the Carvela Mill they began cupping through all the producers in the area to find coffee that could fit. After countless cuppings the Carvela Mill built our San Fermin lot which includes 27 producers from around Planadas.
We decaffeinated this coffee using the chemically free C02 process. This method involves submerging the unroasted green coffee in warm pressurised water to open up the bean. Carbon molecules are then added to the water which attract and bind with the caffeine. The great thing about this is that it doesn’t draw out any of the carbohydrates and proteins which are what give the coffee its flavour. The water and carbon dioxide is then removed and the coffee dried. The by-products of this process are completely recycled, with the water filtered and reused while the filtered content is extracted and turned into cow feed. The caffeine collected is used in sodas once unbound from the carbon molecules, which are also used again. This entire process takes place at CR3 in Germany.
Espresso: 1:2 dose to yield, brewed in 28 - 36 sec.
Filter: 0.07:1 dose to yield, extracted in 3 – 4 min.