Klatch Coffee - Decaf Colombia Palo Rosa Sugarcane - 310 grams.
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Our Decaf Colombia Palo Rosa Sugarcane is back giving you a cup of lemon verbena, chocolate cookie finishing with the sweet and rich, intensive caramel flavor of a date. WHY OUR DECAFFEINATED COFFEE IS DIFFERENT? Our Palo Rosa Sugarcane Decaf is EA process hails from Planadas Tolima. The decaffeination process with sugarcane that takes place in Manizales city, the same city where is located our milling and coffee exporter in Colombia. This coffee is characterized by its pronounced aroma, very good acidity, sweet notes and fruity. The characteristics of the Tolima coffee are related to its topography and geographical conditions where it is produced, where for its quality it has won several international special coffee contests. Tolima Department is located in the center-west of Colombia, its capital is Ibague. Tolima is the third largest coffee producer in the country; It represents 12% of the national coffee production. Water is natural: It takes from a spring water located near the plant, is passing through a sand trap and is settles only, and no other treatment is used for the process and steam boiler. We can say that this water has been tested extensively and is of excellent quality, suitable for use in processes of coffee (a coffee plant cannot use piped water standard, because they use chemicals to make it safe and can alter organoleptically the coffee). Our natural solvent is produced from sugar cane, obtained by controlled fermentation of sugarcane molasses, and refined to the highest degree of purity that we require in the process (99.9% purity). DECAFFEINATION PROCESS: Natural Ethyl acetate by Descafecol 1. It takes green coffee beans and subjected to initial cleaning to remove dust, husks and foreign matter (stones, metal parts, etc.). 2. The coffee already clean is subjected to pretreatment, which consists of two stages: first, the coffee is subjected to a steaming softens the cuticle pearl of green coffee, which is absorbed by a fan, because it is very light; and then comes the second stage, which involves the addition of hot water (85 °C) to soften and swell the coffee. 3. The moist coffee is subjected to the extraction of caffeine, a stage that is performed with the addition of the solvent and recycling the same for a period of eleven hours previously scheduled. At the end of this period,the solvent is removed from the extractor to distillers, to separate the caffeine completely purify and reuse it again. 4. Coffee in the previous stage remains free of caffeine and to remove the solvent, is subjected to a controlled stripping steam for a period of three hours. At the end of this time the coffee remains without caffeine and residual solvent. 5. The coffee is then subjected to a drying process using indirect heating with steam through serpentines. After six hours of drying, the coffee has the proper humidity (11.5%). 6. The bean is sent back to the warehouse, to pack it in bags of 70 kilos, thus being ready for release.

klatch-coffee

Decaf Colombia Palo Rosa Sugarcane

Roasts and ships Monday thru Friday.

$23.95 / 310 grams.

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310 grams.
2 lbs.
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Characteristics

CHARACTERISTICS

ROAST

Medium

BODY

Full

ACIDITY

Medium

NOTES

Lemon verbena, chocolate cookie, date

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Story

STORYarticle-shape

Our Decaf Colombia Palo Rosa Sugarcane is back giving you a cup of lemon verbena, chocolate cookie finishing with the sweet and rich, intensive caramel flavor of a date. WHY OUR DECAFFEINATED COFFEE IS DIFFERENT? Our Palo Rosa Sugarcane Decaf is EA process hails from Planadas Tolima. The decaffeination process with sugarcane that takes place in Manizales city, the same city where is located our milling and coffee exporter in Colombia. This coffee is characterized by its pronounced aroma, very good acidity, sweet notes and fruity. The characteristics of the Tolima coffee are related to its topography and geographical conditions where it is produced, where for its quality it has won several international special coffee contests. Tolima Department is located in the center-west of Colombia, its capital is Ibague. Tolima is the third largest coffee producer in the country; It represents 12% of the national coffee production. Water is natural: It takes from a spring water located near the plant, is passing through a sand trap and is settles only, and no other treatment is used for the process and steam boiler. We can say that this water has been tested extensively and is of excellent quality, suitable for use in processes of coffee (a coffee plant cannot use piped water standard, because they use chemicals to make it safe and can alter organoleptically the coffee). Our natural solvent is produced from sugar cane, obtained by controlled fermentation of sugarcane molasses, and refined to the highest degree of purity that we require in the process (99.9% purity). DECAFFEINATION PROCESS: Natural Ethyl acetate by Descafecol 1. It takes green coffee beans and subjected to initial cleaning to remove dust, husks and foreign matter (stones, metal parts, etc.). 2. The coffee already clean is subjected to pretreatment, which consists of two stages: first, the coffee is subjected to a steaming softens the cuticle pearl of green coffee, which is absorbed by a fan, because it is very light; and then comes the second stage, which involves the addition of hot water (85 °C) to soften and swell the coffee. 3. The moist coffee is subjected to the extraction of caffeine, a stage that is performed with the addition of the solvent and recycling the same for a period of eleven hours previously scheduled. At the end of this period,the solvent is removed from the extractor to distillers, to separate the caffeine completely purify and reuse it again. 4. Coffee in the previous stage remains free of caffeine and to remove the solvent, is subjected to a controlled stripping steam for a period of three hours. At the end of this time the coffee remains without caffeine and residual solvent. 5. The coffee is then subjected to a drying process using indirect heating with steam through serpentines. After six hours of drying, the coffee has the proper humidity (11.5%). 6. The bean is sent back to the warehouse, to pack it in bags of 70 kilos, thus being ready for release.

Roaster Detail

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Estabilished:

1993

Owners:

Mike Perry

Awards:

Good Food Awards Winner - 2012, 2016, 2017 & 2020

Small Franchise/Chain Champion - 2016, 2017, 2018

Top 10 Coffee of the Year - Coffee Review- 2018

Overall Chain Champion Golden Bean - 2015

Micro Roaster of the Year - Roast Magazine - 2009

World's Best Espresso, World Barista Championships -2007

MORE COFFEES FROM THIS ROASTER

Good Food Awards Winner 2020

Klatch Coffee Roasting is committed to working with coffee farmers

who are true artisans of coffee cultivation and practice their craft with a dedication, passion and skill. Klatch works with, and offers their support to, these skilled producers for the sole purpose of presenting only the highest-quality artisan roasted coffee...

Mike Perry believes there are a number of critical factors contributing to the growth of a truly exceptional coffee, and that farmers are one of the key factors. Therefore he believes those who do the best work should get the best price; he does not believe in coffee subsidies.

Klatch Coffee believes working with these farmers to deliver the highest-quality coffees requires that they listen, learn, cup, and give feedback in their creation...

Mike believes that a coffee farmer who grows an award-winning coffee is an artisan and should be given his due. Recognition develops dedication to craftsmanship, skill for production and passion for the harvest quality.

Klatch Coffee Roasting believes that great artisan roasted coffee is inherently produced through sustainable methods. They therefore only work with farmers who think long and hard about economic, social, and environmental conditions of their farms and communities. Sustainable does not have to mean organic, but it certainly could.

Klatch seeks to deliver the highest possible return to farmers and therefore require their importers, exporters, cooperatives and farmers to agree upon the financial distribution prior to harvest and act transparently in the execution of distribution, allowing Klatch Coffee to monitor the committed delivery price to the farmers.

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