Finca Chambak\u00fa is one of the farms that NOMAD works with every year. Juan Felipe Restrepo (Pipe to his friends) brings us a new batch, this time a decaffeinated coffee with the “sugar cane process” method.<\/p>\n
Pipe decided to go a step further and decaffeinate one of his natural processes, its pronounced acidity, with fruitier notes, compensates for the characteristic sweetness that the decaffeination process generates, thus creating a much more complex cup.<\/p>\n
Process<\/strong><\/p>\n The process is carried out through an ethyl acetate from sugar cane. It is a selective solvent for caffeine that is present in nature. It is obtained through the fermentation of sugar cane. The coffee is then submerged four times in a mixture of water with this acetate, which absorbs almost completely the caffeine from the coffee. Once this process has been completed, the coffee is dried until reaching 12.5% moisture and covered with a layer of organic wax to protect it so that it will stay at its best for longer.<\/p>\n","protected":false},"excerpt":{"rendered":" Finca Chambak\u00fa is one of the farms that NOMAD works with every year. Juan Felipe Restrepo (Pipe to his friends) […]<\/p>\n","protected":false},"featured_media":66335,"template":"","meta":[],"product_cat":[138,269],"product_tag":[732,837,897],"acf":[],"yoast_head":"\n