Arabica Decaf - East Timor & HondurasRegular price £7.60 Save Liquid error (product-template line 117): -Infinity%
|Origins||East Timor & Honduras|
|Varietals||Hybrid De Timor & Typica|
|Processing||Washed & CO2 Decaf|
|Altitude||1300 - 1700 masl|
Cup Profile: Red cherry / dark chocolate / ginger
This limited decaf coffee is a blend of coffee from East Timeor and Honduras.
Located in Copan, on the slopes of Honduras’s second highest mountain – Erapuca, Finca Altos de Erapuca is a new coffee farm, having been only established in 2008. Previously the land had been given over to cattle, but with an altitude of 1,300 to 1,360 meters above sea level, owner Carlos Refrain Paz Sevilla, recognised the land’s great potential for producing coffee. Carlos planted the farm entirely with Catuai.
Eratoi is produced by 15 small holders reside in Eratoi village in south west of Asia’s newest independent country: East Timor. The farms are located at an altitude of 1600m to 1700m. The village name of “Eratoi,” comes from a local Mambae language meaning “rich in water.” Being led by Senhor Laurentino Soares, Eratoi members pay great degree of attention to harvest only fully ripe cherries and avoid contamination from the defective ones. Only fully ripe cherries are picked by hand, and the harvest finishes just after lunch, so as to process all the cherries the very same day.
The Sparkling Water Decaffeination Process:
This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.