Tasting Notes: Milk Chocolate, Caramel, Walnut
IT ALL STARTS AT THE COFFEE FARM
ASORCAFE is an association of 400 coffee growers near Inza, Cauca. The association provides technical and agronomical assistance, storage and a lab for its farmers, and also helps farmers get their processed coffees to market.
Caturra, Colombia, Castillo
Washed & E.A. processed
Caturra, Colombia, Castillo
DID YOU KNOW
The process by which caffeine is removed from this coffee is called E.A. (ethyl acetate) process. This naturally occurring ester (present in bananas as well as a by-product of fermented sugars) can be isolated and used as a solvent to bond with and remove caffeine from green coffee. First the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank is then drained and re-filled over the course of 8 hours, until caffeine is no longer detected as present. The seeds are steamed once more to remove the ethyl acetate traces. EA is only harmful to humans in very high quantities (400 parts per million or more). The coffee is then dried and readied for export.
Price paid by Driftaway (per pound avg. for this coffee)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 2,478 miles to the Driftaway Coffee roastery in Brooklyn.
WHY DID WE SELECT THIS COFFEE?
We've been looking for a good decaf for many months now. Many of them taste woody or papery, and are just not enjoyable as a coffee. When we first tasted this decaf, we thought we had mixed up the samples with another coffee.
AVERAGE CUPPING SCORE
SCAA Cupping Score
5 x 69 kg
Length of producer relationship
100% (in 2020)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Dave H. at Pulley Collective in Red Hook, Brooklyn. We typically use the Loring S35 Kestrel roaster for this profile - this roaster roasts the beans through convection (heated air) roasting. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts twice a week at our facility in Greenpoint, Brooklyn. Cupping is attended by Q-certified cupper Ian T., roaster Dave H.and founder Suyog M. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.