Decaf Colombia Yellow Sunset Anaerobic Fermentation

Concept Coffee Roasters Colombia Yellow Sunset decaf - one of the few decafs we've tried that turned out delicious :)

Labeled as espresso, but we drank it as a filter and it tasted really good.

SCA: 85 pts.

A distinctive and aromatic coffee with a rich, earthy aftertaste of warm spices and dark chocolate, balanced by a distinct burst of citrus, passion fruit, and a tart tangerine accent. Great coffee, quite intense in flavor, like co-fermented coffees. Highly recommended.

Origin:

Brayan, a proud resident of Acevedo in the Huila province of Colombia, peels back the curtain and shares his coffee tale. In the heart of San Adolfo, a bustling coffee plantation, Brayan’s roots run deep in this caffeine-rich soil. It’s as if the very land whispers its secrets to him, shaping his destiny. From a young age, Brayan soaked up coffee knowledge like a sponge, thanks to after-school lessons from his dad. Little did he know, these coffee chats would ignite a fire within him. Now, alongside 60 like-minded individuals (including his own family), Brayan is eager to share his precious coffee fruits with the world. It’s no small feat, but they’re up for the challenge. And that’s where the magic happens – with a little help from Forest and the Ancla processing plant, Brayan’s beans get the royal treatment, resulting in flavor profiles that’ll knock your socks off. His dream? Simple yet powerful: to spread the rich, distinctive taste of San Adolfo Huila’s finest brews across the globe. So, get your mugs ready – Brayan is brewing something extraordinary!

Processing and flavor notes:

Anaerobic fermentation process - This innovative coffee production process begins with a 120-hour anaerobic fermentation in cherries, combined with dried passion fruit pulp, to infuse the beans with a rich, fruity flavor. After fermentation, the beans are dried in mechanical silos for 144 hours to ensure optimal moisture. They then undergo a 30-day stabilization period in GrainPro bags to achieve consistency and preserve their unique flavor profile. The result is a coffee with distinct notes of brown spices, dark chocolate, passion fruit, citric acid, and tangerine.

Decaffeination involves using ethyl acetate (EA), a naturally occurring compound derived from sugarcane crops in Colombia's Valle del Cauca region, to remove caffeine from coffee beans. The process is straightforward: coffee beans are first moistened with water, then EA is passed through them. EA binds to the caffeine, extracting it while preserving most of the flavor compounds. Once the desired decaffeination level is achieved, the beans are steamed to remove any residual EA, ensuring the coffee retains its rich taste without caffeine.

We have Caturra variety Colombian beans here, processed with anaerobic fermentation, followed by sugarcane decaf, with flavor notes of warm spices, chocolate, tangerine, passion fruit. 

Packaging:

250g of whole bean coffee in an elegant jar