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Pijao, Colombia

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Region:          Quindio, Colombia
Producers:     Lopez Family
Altitude:        1600-1800 masl
Processing:    Sugarcane E.A
Varietal:        Caturra, Castillo
Roast Style:   Espresso


Pijao comes to us as part of Cafe Imports Origin Selects Decafs program which sources green coffee prior to decaffeination, breaking away from the industry norm. This allows them to combine high quality green coffee with the highest quality water and E.A (sugarcane) available to produce incredibly tasty coffee. While the flavour of coffees can often be masked by the decaffeination process, we’ve found the sugarcane E.A process retains the big chocolatey body and citrus-like acidity that Colombia is known for.

The coffee undergoes dry fermentation for 13 to 14 hours, before being washed 4 – 5 times and dried in a parabolic dryer for 6 – 8 days. Decaffeination is done through using Ethyl Acetate, a natural byproduct of fermented sugar cane, which bonds with the soluble caffeine compounds in the coffee and allows them to be stripped from the green beans. The beans are then cleaned with water and steam to clean the inner most portions of the bean.