Anserma Caldas

BEST SERVED AS

Ethyl acetate is an occurring ester (present in bananas and also as a by-product of fermented sugars) this solvent bonds to and removes 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 will be drained and re-filled over the course of eight hours until caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces, resulting in a full bodied coffee with minimal flavour loss & a sweet lingering finish.

ORIGIN INFORMATION: Anserma, located in the southwestern part of Caldas, is renowned for producing exceptional coffee. Situated along the Cordillera Central of the Andes Mountains, this region benefits from a tropical climate, abundant rainfall, and high altitudes, all of which contribute to the outstanding quality of its coffee beans. These unique conditions place Caldas and its neighboring departments at the heart of Colombia’s “coffee triangle.” This particular lot consists of multiple varietals and is sourced from various producers within the Anserma Cooperative.

The Asociación Cooperativa de Caficultores de Anserma was established to enhance the quality of life for coffee farmers in the area. Currently representing over 2,000 growers, the cooperative reinvests its profits to maximize income for its members and to continue supporting sustainable coffee production in the region

BREW RECIPE ESPRESSO PRESSURE / Pre-infuse for 4s TEMPERTURE / 94° DOSE / 21g BASKET / VST 22g YIELD / 50-55ml TIME / 28-32s RATIO / 1:2.5

BREW RECIPE FILTER / V60 TEMPERATURE / 97c DOSE / 22g WATER TOTAL / 365g BLOOM / 1:00 BREW TOTAL / 3:45 RATIO / 1:16.5