ESPRESSO BASKET “THE SINGLE” 10-12g, EB LAB
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Villamaria Decaf (front)
  • Villamaria Decaf (front)
  • Villamaria Decaf (rear)
  • Villamaria Decaffeinated (product)

Villamaria Decaffeinated - Colombia

250 gr

*Chemical-free Decaffeinated*

QUALITY SCORE: 87.00

Cup Notes
Brown Sugar / Guava / Honey / Cocoa
 
Suggested for espresso and filter

€12.00

when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*

Technical details

Quality Score
87.00
Producer
Several Small Farmers
Country
Colombia
Terroir
Caldas
Elevation
1800 masl
Fermentation
Classic Natural
Cultivar
Colombia & Castillo Naranjal
Picked in
July 2019
Landed in
February 2020
Lot Size
1400 kg
Arrived in
GrainPro bags
Roast profile by
Rubens Gardelli
Roasted on
Customised roaster

THE STORY BEHIND

Villamarìa is the drying station in Chinchinà, a municipality located in the department of Caldas in Colombia. Chinchiná, rich in character and beautiful landscapes, is settled in a valley surrounded by coffee plantations in the Central Cordillera, with an active volcano to the east of it.

The station currently represents the harvests of 30 coffee-producing families in the surrounding Villarazo, Jamaica, sitting at altitudes higher than the drying station itself. As Villamarìa sits at a lower altitude, it is better suited for the processing of honey and natural coffees due to the hotter temperatures found here.
When the coffee reaches relative humidity of 15-20%, the mechanical dehydrator is put into operation to complete the drying with consistent control of the temperature and humidity. This method assists the goal of creating a clean and sweet cup, through the control over as many drying variables as possible, namely humidity and temperature.

Villamaria Decaffeinated (story)

THE DECAF PROCESS

SUGAR CANE DECAFFEINATION PROCESS:

Sugar cane decaffeination is often termed as a natural decaffeination process. Ethyl acetate, used in the process, is an organically existing compound (C4H8O2) and a by-product found most commonly during the fermentation of fruits, and it is present in both ripe bananas and beer, just to name a few.
The facility in Colombia, where this lot undergoes decaffeination process, uses water from the Navado el Ruis (a volcano between Caldas and Tolima) and natural ethyl acetate from fermented sugarcane sourced in the southern region of Palmira, Colombia.

The process begins with steaming of the coffee to increase its porosity, which also starts the hydrolysis of caffeine usually bonded to salts and chlorogenic acid in the bean. The beans are then submerged in an ethyl acetate solvent, until 97% of the caffeine is removed. A final steam is then used to lift residual traces of the organic compound.

The ultimate residue of ethyl acetate is less than 30 ppm, which is a level dramatically less than that of a banana!

Villamaria Decaffeinated (variety)

THE FERMENTATION PROCESS

Dry process seems simple: pick the fruit, lay it out in the sun until it turns from red to brown to near-black, and then hull off the thick, dried outer layer in one step to reveal the green bean. It is a method suited to arid regions, where the sun and heat can dry the seed inside the intact fruit skin.

It's often referred to as "natural coffee" because of its simplicity, and because the fruit remains intact and undisturbed, a bit like drying grapes into raisins. Since it requires minimal investment, the dry process method is a default to create cheap commodity-grade coffee in areas that have the right climate capable of drying the fruit and seed.

But it’s a fail in humid or wet regions. If the drying isn't progressing fast enough, the fruit degrades, rots or gets covered with mould.

Dry-processed coffees can also be wildly inconsistent. If you want a cleanly-fruited, sweet, intense cup, dry process (DP) takes more hand labor than wet process. Even the most careful pickers will take green unripe or semi-ripe coffee off the branch as they pick red, ripe cherry. If these are not removed in the first days of drying, the green turns to brown that is hard to distinguish from the ripe fruit.

Villamaria Decaffeinated (fermentation)

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