Castillo Natural Decaf, Jairo Arcila Quindo, ColombiaPicacho Coffee Roasters
Castillo Natural Decaf
Jairo Arcila, Quindo, Colombia
Single Estate Micro Lot
Notes: Red Fruits, Cocoa Powder, Pineapple, Molasses, Dry Red wine, Sugar cane.
Roast: Medium (City+)
Elevation: 1800m MASL
Process: Natural, Raised Bed, EA (Sugar Cane) Decaf
Farmer: Jairo Arcila
This is a unique decaf coffee from Quindio in Western Colombia. Forgoing the standard of decaffeinating a traditional washed coffee, Cofinet sourced this natural specifically to be decaf. This lot is for those who love fruit forward expressive coffee without the caffeine. You will sleep well with complex fruited notes of red apple, pineapple candy and rich molasses.
Usually decaf coffees are an afterthought, with 83-84 point washed coffees being homogenized into one large decaf lot. Cofinet has taken a different approach, creating a decaf that is worthy of the name and merit badge of specialty coffee.
This 100% Castillo varietal micro lot was carefully hand-picked in order to select only the ripest cherries and then hand sorted to remove any defects. The coffee was sundried on raised beds in temperature-controlled conditions until the ideal moisture content is achieved. This decaffeination process is unique. The caffeine is extracted from the bean using sugar cane and water which enhances sweetness while maintaining coffee attributes.
EA (Sugar Cane) DECAFFEINATION:
Sugar cane ethyl acetate or commonly known as EA decaf is a natural process of decaffeinating coffee. It is usually found in Colombia where sugar cane is readily available and starts with making molasses from sugar cane. Once created, it sits in vats to ferment. The bacteria produce acetic acid, much like fermenting coffee, and at the peak of fermentation, alcohol is added to make something called ethyl acetate. This is applied once the green coffee is steamed in tanks to elevate the moisture level and making the beans swell. This allows the extraction of caffeine. Ethyl acetate is added to the mixture, and it dissolves the caffeine in the coffee. The coffee is then washed with water and laid to dry. The most important part of EA coffee, and why it tastes so sweet, is it avoids high pressure and high heat, which degrades coffee quickly. This allows the natural terroir flavors to come through, making it a sweet and bright decaf.
Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the co-founders of Cofinet. Jairo’s first job was at Colombia’s second-largest exporter, working as their Mill Manager for over 40 years until his retirement in 2019.
Jairo bought his first coffee farm, Finca La Esmeralda, in 1987 and this is where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee on his farm in addition to working full time. Using his savings, Jairo slowly managed to purchase five additional farms. After Esmeralda came Villarazo, Mazatlan, Santa Monica, Maracay and then Buenos Aires. Now, during the harvest period, Jairo can provide jobs to the locals generating an economic impact in the community.
He received great insight and expertise from his sons’ in the picking, sorting, and processing of his coffees. This insight has empowered Jairo and given him the tools needed to showcase fantastic coffees with amazing profiles from the region.