DAK - Sweet Dreams Low Caf

An unbelievable low caf typica from Angie Hernandez from Finca Los Nogales. We couldn't believe this coffee had gone through a caffeine reducing process when we cupped it. Expect notes of banana, dragon fruit and mango. During this process, the coffee cherries undergo several steps. - 1st step: Selection of ripe fruits. The process begins with the careful collection of only ripe coffee fruits. This guarantees optimal quality for decaffeinated coffee. - 2nd step: The harvested fruits undergo a disinfection process using treated water. This ensures the elimination of possible contaminants and guarantees the hygiene of the coffee. - 3rd step: A selection is carried out by density using water. This process allows the coffee fruits to be separated according to their density to make sure beans are of the highest quality. - 4th step: The selected coffee beans undergo a fermentation process for 90 hours, using preferments similar to the sourdough used in baking. This stage is crucial for the development of unique flavours in coffee. - 5th step: After fermentation, the coffee beans are thoroughly washed to remove residue and unwanted flavours. - 6th step: A natural solvent obtained from the pulp or peel of the same coffee is added through enzymatic and fermentation processes. This solvent is essential to extract caffeine from the beans. - 7th step: The coffee beans are soaked in the solvent for approximately 48 hours. This process allows the caffeine to dissolve in the solvents leaving the beans decaffeinated. - 8th step: After immersion in the solvent, the coffee beans are washed again to remove any residual solvent. - 9th step: The decaffeinated coffee beans are placed in a drying area and allowed to dry for 8 days. This ensures that the beans reach the proper moisture level before being packed.