{"product_id":"decaf-sugarcane-processed-anaerobic-natural-castillo","title":"Anaerobic Natural Decaf | Thermal Shock, Sugarcane Processed","description":"\u003cp\u003e\u003cstrong\u003eLot #100 | from the farm of Diego Horta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNotes of black cherry, dried orange and nilla wafer\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOur first decaffeinated natural processed coffee.\u003c\/p\u003e\n\u003cp\u003eThis lot of the Castillo variety was first harvested at peak ripeness, then sealed off from exposure to the elements for 300 hours to help develop complex, fruity flavors without over-fermenting the coffee fruit. This controlled anaerobic ferment allows for farmers to push the boundaries of what coffee can taste like. We call this process \u003cstrong\u003eEsperanza\u003c\/strong\u003e, as it is \u003cem\u003e'the hope for the future of coffee'\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eThe fermentation is then rapidly halted by using a mechanical dryer to bring the cherries out of the fermentation phase and into the drying phase. This technique is commonly called \u003cstrong\u003eThermal shock\u003c\/strong\u003e, an experimental step in coffee production developed in Huíla, Colombia. After the shock, the cherries go through a 15-day stabilization period, followed by 20 days of drying.\u003c\/p\u003e\n\u003cp\u003eWe decided to experiment even more with this lot, and see if it can withstand a decaffeination process, and still hold on to the fruity complexity.\u003c\/p\u003e\n\u003cp\u003eThe decaffeination process starts with sugarcane which produces a natural compound called \u003cem\u003eethyl acetate\u003c\/em\u003e. Using a combination of water and ethyl acetate, caffeine is gently extracted from the coffee bean—avoiding excessive heat or pressure. \u003cmeta charset=\"utf-8\"\u003eThis means no synthetic chemicals are added at any stage. This method, originating in Colombia, helps preserve the bean’s natural structure and its unique flavor characteristics.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eDiego, one of the youngest coffee farmers we work with at just 29, inherited his coffee profession from his father, Martín. Together, they’ve explored various experimental processes to enhance coffee quality. Diego (along with Sergio, Juan and Manolo of Desnudo Coffee) recently completed his Q-grading certification, the highest achievement for coffee tasters there is! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/desnudocoffee.com\/collections\/the-hortas?_pos=1\u0026amp;_psq=the+hortas\u0026amp;_ss=e\u0026amp;_v=1.0\"\u003e\u003cspan\u003eFind more of Diego's coffees here!\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Desnudo Coffee","offers":[{"title":"Default Title","offer_id":43055611019341,"sku":"Lot#100Decaf","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5380\/7693\/files\/juicy_esperanza_decaf_dcecce0c-a77b-4277-9a48-1420a11d8e17.png?v=1781630986","url":"https:\/\/desnudocoffee.com\/es\/products\/decaf-sugarcane-processed-anaerobic-natural-castillo","provider":"Desnudo Coffee","version":"1.0","type":"link"}