Tumbaga coffee is named after an alloy of gold, copper and silver that was used in Colombia to make small, often religious items. This alloy symbolically combined the opposing energies of the Sun (gold) and the Moon (silver), creating a balance between opposites, much like our Tumbaga Sugarcane Decaf coffee. Our Tumbaga is a delicious decaffeinated coffee that will give you energy without keeping you awake at night.
Because we know that the decaffeination process will increase sweetness and acidity, Sucafina’s import teams carefully select coffees with high body, high sweetness and low acidity.
The classic processing is followed by a decaffeination process:
The Sugar Cane Decaf Process:
The coffee first undergoes steaming at low pressures to remove the silver skins before then being moistened with hot water to allow the beans to swell and soften. This then prepares the coffee for the hydrolysis of caffeine, which is attached to the salts of the chlorogenic acid within the coffee.
The extractors (naturally obtained from the fermentation of sugar cane and not from chemical synthesis) are then filled with moistened coffee which is washed several times with the natural ethyl acetate solvent, to reduce the caffeine down to the correct levels. Once this process is finished the coffee then must be cleaned of the remaining ethyl acetate by using a flow of low pressured saturated steam, before moving onto the final steps. From here the coffee is sent to vacuum drying drums where the water previously used to moisten the beans is removed and the coffee dried to between 10-12%.
The coffee is then cooled quickly to ambient temperature using fans before the final step of carnauba wax being applied to polish and provide the coffee with protection against environmental conditions and to help provide stability. From here, the coffee is the packed into 35kg bags ready for export.
The result is a great coffee with notes of peaches and lemons ona body and a pleasant aftertaste of black tea.