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Colombia Huila Swiss Water Process Low-caffeine coffee

Country of origin: Colombia

Region: Huila

Elevation: 1750 meters

Varieties: Typica, Caturra, Castillo

Processing method: Swiss Water Process

Grade: Supremo

Harvest season: 2020

Region introduction

The Andes Mountains run through Colombia’s Huila Province, which is also home to Nevado del Huila volcano. This gives the region mineral-rich soil, high elevation, and a pleasant microclimate, making it highly suitable for growing specialty coffee. · Del Huila volcano. This endows the area with mineral-rich soil, high altitude, and a pleasant microclimate, making it very suitable for cultivating specialty coffee.

Colombian coffee beans enjoy extremely high global recognition, and the high-quality washed beans produced here have long been representative of premium coffee. Coffee beans exported from Colombia undergo density sorting and manual defect removal, passing through multiple stringent checks before being bagged, ensuring the guaranteed quality of Colombian coffee.

Colombian Huila (Colombia huila) Belongs to the specially selected high-mountain coffee beans of Colombia’s national company, touted as Colombia’s national treasure. Thanks to its superior geographical and climatic conditions, Colombian coffee has consistently maintained high quality. Typically, Colombian coffee beans without special market brand names are produced by the Colombian National Federation of Coffee Growers (national federation of colombia coffee growers ), known for its strict quality control and active promotion.

Varieties

In terms of variety, this batch of decaf coffee includes three coffee varieties: Typica, Caturra, and Castillo. As one of the oldest Arabica varieties in the world, Typica is beloved for its delicious and sweet flavor, but due to its low yield per unit, it has been largely replaced by higher-yielding coffee varieties in Colombia.

Caturra is a natural mutation of Bourbon, with flavor comparable to or slightly inferior to Bourbon beans. More importantly, it is highly adaptable, able to thrive under direct sunlight without shade trees, commonly referred to as sun-grown coffee ( Sun Coffee ), and can be cultivated at high density.

Castillo, based on the Colombian variety, was hybridized with Caturra and took ten generations to perfect. Although it was not well received by industry professionals upon its initial release, in recent years the market has seen batches with elegant and delicate flavors.

Processing method

This batch uses the Swiss Water decaffeination process, employing a commercially developed high-efficiency method with two main steps. The first step involves soaking the green coffee beans in hot water, which removes all flavor compounds from the beans, including caffeine, and the initial batch of green beans is then discarded.

The water, now loaded with all the flavor compounds, is then filtered through activated carbon to remove the caffeine, leaving behind pure flavor-loaded hot water. This water, in the Swiss Water Process, is called “flavor-charged water ( Flavor -charged Water )”, which contains saturated flavor compounds from the green beans but no caffeine, and becomes the most crucial medium in the decaffeination process.

A new batch of green beans is soaked in this flavor-charged, caffeine-free water, which releases the caffeine from the beans but not the flavor compounds. Thus, the original flavors of the beans are not significantly diminished. Clearly, the flavor compounds in the flavor-charged water are already nearly saturated, so no more can be dissolved out, but there is still plenty of capacity to extract caffeine.

This series of steps effectively removes 99.9% caffeine, and aside from not requiring chemical solvents, the soaked solution can be reused in different batches of the process.

Green bean grade

The grade of this batch of green beans is Supremo. In Colombia’s coffee grading system, Supremo is the highest grade, while Excelso, the preferred grade, consists of smaller beans and is more common. Colombian coffee beans offer balanced flavor, rich taste, unique flavor characteristics, and relatively full body, with a hint of vanilla and dark chocolate sweetness in medium roasts.

Roast profile

Cupping flavors