|Notes||Milk-Chocolate, Cream, Toffee-Apple|
|Origin||Association of Small Producers, Santa Maria Xalapan, Jalapa|
|Varietal||Pache San Ramon, Catuai, Bourbon, Caturra|
The indigenous farmers of Santa Maria Xalapan have for a long time excelled in growing the likes of corn, tomatoes, apples, peaches and avocados. Their prowess found the attention of a Spanish organisation who encouraged them to form an organised community with the aim of supporting each other and finding better markets for their products. Given the richness of the pumis soil and the high altitudes, they were also encouraged to add coffee to the roster.
The project has been a great success resulting in some excellent quality coffee. With the help of Primavera the 46 farmers formed a formal association in February 2017. Once picked, the coffee is transported to the Rasch family's farm at Finca El Hato in Fraijanes for for processing. There it is fully washed, fermented and sun-dried - but the association hope to have their own wet mill next year.
With its low acidity, smooth body and notes of milk-chocolate, cream and toffee-apple it is incredibly warming and satisfying in the cup - perfect for the cold months ahead!
SPARKLING WATER DECAFFEINATION PROCESS
The sparkling water decaffeination procedure is a gentle, natural and organically certified process which involves the following steps:
The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.
The beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.
The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.
This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.
The good caffeine selectivity of the carbon dioxide guarantees high retention of other coffee components which contribute to taste and aroma.