Περιγραφή
SANTANDER
This coffee is grown in several municipalities in the department of Santander, in northeastern Colombia. The main growing areas are located in the Eastern Cordillera, and farms vary in size, from 1 to 10 hectares. The region offers diverse microclimatic conditions for the cultivation of high-quality coffee.
The region of Santander is made up of many water tributaries that feed the Magdalena River, imposing geographical features such as the Chicamocha Canyon, and a rich history reflected in the architecture of its towns and villages.
Processing
The EA (ethyl acetate) decaffeination process begins by steaming the beans to remove silver skins, then moistening them with hot water so the caffeine, which is bonded to chlorogenic acid, can be released. The beans are then repeatedly washed with natural ethyl acetate to extract over 97% of the caffeine, which results in about 3% weight loss of the green coffee. After extraction, low-pressure steam is used to remove any solvent residues, and during roasting, the ethyl acetate naturally evaporates at 70 °C. Finally, the beans are vacuum-dried until their moisture content returns to the original 10–12%, leaving them decaffeinated but structurally intact
