NIGHT OWL Paraiso92 Fruity DECAF
Share:
Specialty green coffee lot: Red Bourbon Controlled Fermentation
Outstanding Decaf with fruity fragrance and notes of cherry, blackberry and honey-like body
Price Log in
Cultivar Red Bourbon
Minimum order 1 bags
SCA Cupping Score
Log in
Processing Controlled Fermentation
Bag Size 24 Kg (One 24kg box with two vacuum bags of 12kg)
Packaging Vacuum
| Region | Cauca |
|---|---|
| Estimated arrival | 29 Nov, 2024 |
| Processing | Controlled Fermentation |
| Notes | SweetFloralNutty Cocoa |
| Farming | Renewable EnergyWater Recycling |
| Cultivar | Red Bourbon |
| Altitude | 1930 masl |
| Bag Size | 24 (One 24kg box with two vacuum bags of 12kg) |
| Packaging | Vacuum |
| Drying | Mechanical drying |
- Get to know who, how and where the coffee that you will sell to your clients is produced. Each coffee goes through a unique process, many times engineered by the producer herself. Acquire the coffee in a direct and consistent manner and praise the value created at the farm.
- Buying without the unnecessary intermediaries allows the producer to obtain better prices. This helps generate better jobs and more prosperous rural communities.
- When you buy pre-harvest you allow the producer to produce on demand at an agreed price. This is the most powerful way to motivate investment in quality. In addition, you indirectly support producers to get financing at a lower cost.
- Support producers who strive for implementing environmentally friendly cultivation practices. It requires a lot of effort and higher costs to protect the environment and put in practice cleaner ways of farming. Support a more environmentally sustainable industry and communicate this to your customers.
- Specially crafted coffee is not easily available as the big chunk of volume is pulled by commercial coffee, which is often institutionally protected. Therefore, buying crafted coffee is a great option to reward those risk-taking, innovative and revolutionary producers that are committed to conscious and quality consumption.
You must be logged in order to visualize the details of this coffee.
Terroir: Cauca
The Cauca region is the cradle of the Colombian massif, which is the source of most of Colombia's major rivers such as the Cauca and Magdalena. Cauca is closer to the equator, receives the most hours of sunshine throughout the year, has a stable climate throughout the year and the farms enjoy the protection of the high mountains from the winds and humidity that comes from the Pacific.
However, it is worth remembering that unlike other regions where the temperature does not drop too much at night, in the case of Cauca, there are often low temperatures that can be considered adverse for the coffee tree but at the same time slows down the ripening of the coffee cherry and therefore accumulates more sugars and compounds that enhance its acidity and sweet and fruity notes.
Similarly, the interaction of the sugar with the sulphur from the volcanic soils originating from the presence of the Puracé and Sotará volcanoes influences the caramel aroma that characterises the coffees of this region, which can generally be described as having a strong, caramel aroma, with notes of chocolate, caramel, apple and honey. Bright, high acidity in the cup, medium body with a balanced, smooth and clean overall impression.
In Cauca, it is very common to find micro-lots and nano-lots with very particular processing characteristics and cup profile. The mountainous and heterogeneous character of the area means that the coffee produced in different places and at different times of the year has different characteristics.
Cultivar: Red Bourbon
The Bourbon variety comes originally from Yemen or Ethiopia (there is no consensus about that, yet). During the 1700s, French missionaries first introduced it on Bourbon Island (today known as Reunion) in the Indian Ocean in 3 attempts in 1708, 1715 and 1718.
Only a small number of plants from the second introduction and some from the third introduction were successful. The island is called Réunion today and the missionaries moved on to Latin America in the middle of the 1800s. It was first grown in Brazil around 1860 and cultivation spread from there throughout Latin America.
Because the standard Bourbon variety is susceptible to coffee leaf rust, it does best at higher altitudes at or above 1,800 meters where leaf rust is less likely to occur. Bourbon is a pests susceptible variety that requires dedication and care to maintain its health and quality.
Best plants develop in high altitudes, under the shade of trees, usually this means lower yields, but higher quality. Cup profile tends to be above average in general, sparkling many different notes.
