Colombian, Tumbaga, Sugarcane Decaf

This Tumbaga Sugarcane decaf takes decaf coffee to the next level using high quality coffees sourced through Sucafina Colombia’s integrated supply chains. This is a balanced, chocolatey and sweet decaf is an excellent addition to any coffee cupboard.

Coffee Grade: Ea Sugarcane Decaf
Processing: Fully Washed
Altitude: 1,400 To 2,100 Meters Above Sea Level
Owner: Farmers Working With Sucafina Colombia
Region: Cauca, Tolima, Antioquia And Eje Cafetero
Farm Size: 1 To 4.5 Hectares On Average
Harvest Months: Year-Round, Depending On The Region

About This Coffee
Tumbaga Sugarcane Decaf is part of the Sucafina Originals range.
Tumbaga is named for an alloy of gold, copper, and silver that was used throughout Colombia to make small, often religious, objects. This alloy symbolically married the contradictory energies of sun (gold) and moon (silver), producing a balance between opposites, much like the Tumbaga Sugarcane Decaf. An excellent cup without the caffeine, Tumbaga will energize you without keeping you up at night. Sourced through Sucafina Colombia, Tumbaga Sugarcane decaf takes decaf coffee to the next level. While most decafs out there use older coffees, this starts with high quality coffee sourced from an integrated supply chain. Knowing that the decaffeination process will magnify sweetness and acidity, the QC origin teams carefully source for high body, high sweetness and low acidity. With this strong foundation it creates a balanced, chocolatey and sweet cup that we’re confident is the best on the market. Whole-harvest, sustainable supply chains mean that you can expect that consistency, all while supporting producer resilience. Sourcing follows harvest times and will generally be sourced from Tolima or Cauca during the summer months and Antioquia or the regions in Eje Cafetero in the winter ones.

Sugarcane Decaf Process
Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA used in this process is derived from molasses (a by-product of sugar production). Since EA is naturally-occurring, the process is labelled as “naturally decaffeinated.” The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavour compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.

Coffee in Colombia
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century. Colombia boasts a wide range of climates and geographic conditions that, in turn, produce their own unique flavours in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round. The increasing focus on the speciality industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories. Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance, UTZ and Organic.

This coffee and information has been supplied to Bell’s Beans by Sucafina Specialty

Only the green coffee is considered organic, as the roastery is not certified organic the roasted coffee is not certified as organic.

How to store coffee at home
To keep your coffee as fresh as possible, you need to protect your coffee from air, sunlight, heat, and moisture. These all will contribute to making it stale and lose flavour.

We suggest keeping your coffee in an airtight container, in a cool, dry cupboard. Our bags all have a de-gassing valve, to let out CO₂ that the beans produce once roasted, it’s not just there to sniff the coffee, and a reusable ziplock. So if you don’t have a fancy coffee jar just push the air out the bag, zip the lock and give the bag another squeeze to get any remaining air out.

Do not store your coffee in the fridge. Roasted coffee absorbs moisture from the air (hygroscopic) and will also take up surrounding aromas. The aromas and moisture levels in the fridge will react with the coffee and delicate flavours will deteriorate.

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