Two Sparrows Roasting Co.
Colombia Huila Decaf - Mountain Water Process
REGION: Valley Laboyos, Huila
ARABICA VARIETY: Caturra and Castillo
PROCESS: Washed, sun dried Then MWP for decaffeination
ELEVATION: 1300-1800 meters
CUPPING: Sweet | Stone Fruit | Caramel
Our decaf is 99.9% caffeine free!
This coffee comes from the small town of Pitalito, which lies in southern Huila in the Valley of Laboyos. This southern area of Colombia is at the foot of the Andes mountains. This massive mountain range is the birthplace of the Magdalena River, which travels north all the way to the Caribbean coast.
The valley itself lies at about 1,300 meters above sea level. All the surrounding mountains grow coffee with the average farm having about 6 hectares and about 5,000 trees per hectare. The soil is volcanic, providing lots of organic nutrients for this high altitude coffee.
In the decaffeination process, the green coffee beans are immersed in water in order to extract the caffeine. The water contains the soluble components of the coffee beans which holds the elements of the flavor, so that, during the extraction of the caffeine the beans maintain their original components.
Mountain Water Process Decaffeination is a unique, natural process; using the clear, pure water from the glaciers on the highest and most beautiful mountain in Mexico at 18,491 ft, the Pico de Orizaba making it the 3rd highest peak in North America
To separate the caffeine from the water containing the soluble components, the water passes through a special filter which removes the caffeine. This results in “coffee solid soluble charged water” saturated with the flavor components but free of caffeine, which is used again in the extraction process.
As a result of this process we obtain coffee beans that are 99.9% caffeine free. Once the decaffeination process is finished, the beans are dried and packed, and ready for roasting.