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OUR 100% NATURAL COLOMBIAN SUGAR CANE DECAF IS PROCESSED AT SOURCE FOR A LOWEST CARBON FOOTPRINT AND ULTIMATE FRESHNESS – THEN HAND-ROASTED IN STAPLEHURST (KENT) DEVELOPING A PROPER COFFEE AROMA, FUDGE FINGER SWEETNESS AND HINTS OF RIPE NECTARINE, THIS IS BARELY RECOGNISABLE AS A DECAF AND AS WITH ALL OF OUR COFFEES IT IS SINGLE ORIGIN AND RATED BY THE S.C.A. AS SPECIALTY GRADE – 4 OUT OF 5 “STRENGTH”

THIS CAN BE ENJOYED WITH ALL BREW METHODS BUT WE HAVE FOUND THAT IT PULLS THROUGH REALLY WELL AS AN ESPRESSO AT 17G 1:2 RATIO (AND THROUGH THE AEROPRESS), WITH A GOOD BODY, GENEROUS CREMA FOR A DECAF AND THE FRUIT NOTES EXADURATED, IT REALLY LEAVES THE THOUGHTS OF THE COFFEE BEING DECAFFEINATED BEHIND… THIS IS PROPER COFFEE!

WE THEN PACKAGE WHOLEBEAN AND GROUND COFFEE INTO GLASS MILK BOTTLES AND JAM JARS (WITH A BESPOKE ONE-WAY FRESHNESS VALVE) AND HOME-COMPOSTABLE RE-FILL POUCHES, IN OUR EFFORTS TO FIGHT AGAINST SINGLE-USE PLASTICS! WHOLEBEAN 250G / GROUND AT LEAST 227G

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Description

WE IMPORT THIS VIA FALCON COFFEE BASE IN LEWES (EAST SUSSEX) FROM the small town of Monte bonito that borderS the slopes of the Cerro Bravo and has a population of less than a thousand inhabitants. The town still holds onto the traditions of the campesinos and allows a view into the history of life as farmers in the high Andes of Colombia. The town has a tumultuous history being heavily affected by the civil war and three times was taken over by the FARC in its past

Most of the coffee growers from this region, are very small with only between 1 – 3 hectares with 89 associates in this group. They are responsible for full management of the farm and will pick the coffee themselves only asking for help from their neighbours when needed

During the harvest the coffee is picked, depulped and left to ferment for between 16 to 18 hours. Next day the coffee is then washed and is ready for drying. Some of them have “Eldas” (on the roof of the house), some others “carros quindianos” (drying beds with a rail system) the rest have a parabolic tents for drying the coffee for between 10 -14 days depending on the climate

After this the coffee will then be delivered to the Manizales Cooperative collection point in the town. Here it is assessed and separated according to quality where the producers receive extra payment for good quality. There is also an extra premium for producers who deliver the coffee to the Cooperartive below 11% moisture. From the collection point the coffee then travels to the cooperative warehouse in Manizales where it is stored

The Sugar Cane Decaf Process

The coffee first undergoes steaming at low pressures to remove the silver skins before then being moistened with hot water to allow the beans to swell and soften. This then prepares the coffee for the hydrolysis of caffeine, which is attached to the salts of the chlorogenic acid within the coffee

The extractors (naturally obtained from the fermentation of sugar cane and not from chemical synthesis) are then filled with moistened coffee which is washed several times with the natural ethyl acetate solvent, to reduce the caffeine down to the correct levels. Once this process is finished the coffee then must be cleaned of the remaining ethyl acetate by using a flow of low pressured saturated steam, before moving onto the final steps. From here the coffee is sent to vacuum drying drums where the water previously used to moisten the beans is removed and the coffee dried to between 10-12%

The coffee is then cooled quickly to ambient temperature using fans before the final step of carnauba wax being applied to polish and provide the coffee with protection against environmental conditions and to help provide stability. From here, the coffee is the packed into 35kg bags ready for export

. . .

WE ROAST ALL OF OUR BEANS WITH THE SOLE PURPOSE OF SHOWCASING THEIR WONDERFUL ORGANIC FLAVOURS WHICH IS USUALLY SOMEWHERE AROUND A “MEDIUM ROAST”, HOWEVER THE BEANS ARE PULLED FROM THE ROASTER BASED ON MANY DIFFERENT FACTORS, MAINLY ON SMELL / THE OLFACTORY SYSTEM

SOME COFFEES WE MIGHT BE WAITING FOR A BISCUITY SMELL, FOR SOME, A JAMMY FRUITY AROMA, BUT THEY ALL HAVE A PARTICULAR SMELL WHEN THEY PEAK, WHICH USUALLY RELATES DIRECTLY TO THE OPTIMUM BALANCE OF FLAVOUR, SWEETNESS AND BODY IN THE CUP

Additional information

Grind Size

Wholebean, Cafetiere, Filter/V60, Stovetop/Aeropress

GLASS JAR / BOTTLE

YES + £1, NO (HOME COMPOSTABLE REFILL POUCH)

Contact us

greg@kincoffee.co.uk
INSTAGRAM, FACEBOOK OR WHATSAPP

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