Town: Jerico, Antioquia, Colombia.
Varietals: Dos Mil, Caturra, Castillo.
Altitude: 1900 - 2000 masl.
Our Madre Laura community blend comes in various processes; washed, naturals, honeys, and even Decaf! Our Madre Laura coffee is a blend of lots from various small producer partners. We take the initiative of profiling every lot that goes into the blend, ensuring consistency in the profile.
• Sugarcane is fermented and converted to EA (Ethyl Acetate), which is a naturally occurring compound and solvent that derives from the fermentation of the sugarcane.
• The green beans are then submerged into a tank filled with water and Ethyl Acetate to begin the Decaf process. The EA naturally bonds with the compounds of the coffee, allowing for the decaf process to occur.
• The process takes about 24 hours and removes about 98-99% of the caffeine. The extracted caffeine is sold by the Decaf plant to energy drink companies or soda companies. The silver skin from the green bean that was removed is also used and sold as a fertilizer...a darn good fertilizer, too!