Decaffeinated - Chambakú Colombia

Finca Chambakú is one of the
F
Incas with whom NOMAD works
every year. And Felipe Restrepo tells us
brings for this 2024 the new
Harvesting your delicious Chambakú
Decaffeinated. He himself tells us
He says that during the second
semester of 2023 they have given him a
return to the complete process that
used for this coffee.
They wanted to improve the parameters
of humidity so they decided
drying coffee in silos
mechanics. And they have achieved a
greater coffee stability,
extend its useful life and create a
most expressive cup.
For the decaffeination process
Spring water is used
high mountain and acetate
ethyl extracted from molasses
sugar cane. It is a solvent
selective for caffeine, which
is present in the
nature (in yellow fruits
like the banana). It has two
Major drawbacks: it is
highly flammable and has a
characteristic odor at its base
(sweet). Its treatment is
therefore quite delicate, it
which affects the costs of
production and, normally,
confers to the coffee treated with this
extracting mixture an odor
different and slightly altered
the flavor. With this process of
Decaffeinated is guaranteed a
minimum caffeine extraction from the
97% and a solvent residual of
maximum 20 PPM. Humidity is
11%

It is a coffee with a
Very soft acidity, a very body
round, and very easy to drink
with milk, in addition to having a
slight apple aftertaste
golden that will also make the
delights of the most coffee lovers
demanding.

Soon