Anaerobic Natural Decaf | Thermal Shock, Sugarcane Processed
Lot #100 | from the farm of Diego Horta
Notes of black cherry, dried orange and nilla wafer
Our first decaffeinated natural processed coffee.
This 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 Esperanza, as it is 'the hope for the future of coffee'.
The 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 Thermal shock, 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.
We 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.
The decaffeination process starts with sugarcane which produces a natural compound called ethyl acetate. Using a combination of water and ethyl acetate, caffeine is gently extracted from the coffee bean—avoiding excessive heat or pressure. This 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.
Diego, 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!
