- Species: arabica
- Varietal: Red caturra, Castillo
- Altitude: 1600 - 1800 m
- Harvest period: September to december
- Process: Fully Washed - E.A.Sugar Cane decaffeination
- Drying :16 hours in mechanical dryer then 20 days on African beds
Pueblo Sin Prisa means Slow City, it is also the name of our Colombian coffee from the region of Pijao in Quindio. In this small village of Pijao, people take the time to live. Don Jesus Maria Pedraza is the spokesperson for an association of 20 producers who produce castillo and caturra and who share a new vision of agriculture. Self-sufficient at 85%, he begins a smooth transition from his farm under shade to organic farming in harmony with his environment and reducing the density of coffee trees to produce less but produce better. Producers in the area can join the adventure of Pueblo Sin Prisa. The other goal of this project is farmers' remuneration, over the market price. In Colombia, producers of coffee are paid per "carga" which means 125 kg of cherries. Why 125 kg? Simply because it is the weight that a mule can carry. Today in Colombia, the market pays about 700'000 COP (colombian pesos) for one carga, this coffee was paid 1'000'000 pesos by our partner to producers. A good way to directly support farmers!
Pijao terroir is in Quindio department, located in West of Colombia. The terroir of Quindio produces around 10% of all Colombian coffee. It is one of the departments, along with the departments of Caldas and Risaralda, that make up the Colombian coffee growing axis. Located at between 1000 and 1800 masl, it is a highly rich terroir which produces very small quantities of coffee well known for its quality. The Quimbaya Indians have played a significant role in this, passing on their respect for nature. Today, we call the inhabitants "Quindianos".
WHAT IS SUGAR CANE E.A. DECAF?
Sugar cane ethyl acetate (E.A.) processing, also commonly referred to as natural decaffeinated, starts by fermenting molasses derived from sugar cane to create ethanol. This alcohol is then mixed with acetic acid, to create the compound ethyl acetate.
In Colombia, where sugar cane is readily available, it makes great economic sense to use this plentiful resource to complement the coffee industry. E.A. is also found in wine, beer, fruit, vegetables, and other food and beverage.
When the coffee is received it is first submitted to a condition of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. It is at this point, that the bean experiences an E.A. wash, which dissolves the caffeine. The beans are then cleaned with water, followed by steam, to clean the inner most portions of the bean. Finally, the beans are dried until reaching the moisture similar to which they had prior to the process.