The flavor starts off with a dry nutty bite similar to almonds; it’s the kind of Central American coffee you like to start and end the day with, because it’s sweet, heavy-bodied, warm and comforting. Lingering brown sugar notes, balanced acidity, and lovely slightly tart cherry flavor round out this cup. This coffee is rather unique in that it is decaffeinated at origin in Colombia using a chemical-free process our Spanish-learning roaster loosely attempted to translate as “sugar process”. We think it leaves the original flavor more intact than traditional decaffeination processes.
This Colombian coffee comes from the Department of Tolima in the Andean mountain range, purchased from a Colombia export company that works with an association of small specialty coffee farmers in Planadas. The association gathers 39 small coffee growers that got together to improve the quality of the coffee produced in the region, and to get better prices on their coffee through the negotiation power that the associative model gives them. Their efforts resulted in a classic Tolima coffee that is mildly nutty, tangy and fruity.
Bringing coffee from around the world into our daily lifestyle. Sextant Coffee, proudly roasted in San Francisco.