Colombia Decaf
Edition RoastersAbout This Coffee
This coffee is sourced from smallholder farms in Huila, Colombia, grown at altitudes between 1400-2000 meters above sea level. The varieties include Colombia, Castillo, and Caturra. After harvest, cherries are carefully sorted to remove unripe or hollow ones before being transported to DESCAFECOL for processing. The coffee undergoes a sugar cane decaffeination process, where a by-product of sugar cane fermentation is used as a caffeine solvent. Green beans are steamed to open their pores, soaked twice in the solution for up to 8 hours, then steamed again, polished, and dried for export. This method preserves the fruity qualities of the coffee while allowing for a balanced profile between caramel and fruit notes. Flavor notes include grilled pineapple, molasses, and spiced poached pear.
Origin
Huila (Colombia)
Flavor Notes
Molasses, Grilled Pineapple, Spiced Poached Pear
Roast Level
—
Processing
Ethyl Acetate Decaffeination
Typology
ArabicaCaturra, Castillo, Colombia
ER
Edition Roasters
Brothers Daniel Jackson and Corie Sutherland launched Edition Roasters in Sydney as a fusion of Nordic and Japanese coffee and food culture. Both are veterans of the cafe and coffee world, and the friendship they struck up with Rene Redzepi and the Noma team during the restaurant's Sydney residency speaks to the culinary ambition behind the project. Edition follows an omni roasting philosophy, developing profiles that allow each coffee to perform across espresso, filter, and everything in between. Their focus is on micro lot producers and new world processing methods, resulting in fruit forward, tea like, lighter roast profiles.
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