Description
Decaf coffee can be as good, with delicate flavours of papaya, rhubarb, fig and dark chocolate.
This coffee comes from the municipality of Argelia in the south west of the department of Cauca, which is the 4th largest producer of specialty coffee in Colombia with around 90,000 small holder farmers all producing coffee on approximately 1ha of land.
Once the ripe cherries are picked, the farmers wash and float them, then pulping the coffee and leaving it to ferment overnight for 12 – 18 hours. After this the wet parchment is floated and immatures removed before being dried for 8 – 14 days in parabolic tents or on covered roof patios.
