Our first decaf microlot
Natural processing takes this decaf to the next level
Earlier this season we had a Colombia Chami Natural microlot. We enjoyed it so much that when the decaf version came across our cupping table, we just couldn't resist. The Chami comes from the Invercafe wet mill in Caldas, Colombia. The owners not only process their families' coffee but assist the community by purchasing cherry from neighbors who do not have the equipment to create high-quality coffee. When Invercafe buys coffee cherry, they are able to provide higher prices than the local market offers and create long-term relationships with the producers.
To create this coffee, first it is naturally processed at the Invercafe wet mill. The cherries are sorted for ripeness and density, then they are laid out to dry for 30 days on raised beds. The natural process creates big fruit flavors and a jammy-like body. Then this coffee is decaffeinated using the EA sugarcane process. This is the same natural process as our blend decaf. Molasses derived from sugarcane is fermented to create an alcohol and then is combined with acetic acid to create ethyl acetate. The coffee is conditioned with water and steam and then washed with ethyl acetate, which dissolves the caffeine. This is a very economical way to process decaf in Colombia due to the prevalence of sugarcane.
At Ceremony, we believe coffee should be something special and that applies even to decaf. We take great pride in having great-tasting decaf all year round and are excited to launch our first natural processed, microlot decaf. Dial in to notes of ripe red grape and smooth cocoa by starting with a 1:16 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5-minute brew cycle.