Coffee Description
Our Decaf Colombia Cauca EA is back giving you a cup of chocolate cookie, Tangerine, and herbal finishing. Descafecol is the only decaffeination plant in the Andean region of Colombia. The plant relies entirely on the pure water from the Navado el Ruis (a snow-capped volcano on the border of the departments of Caldas and Tolima) and natural ethyl acetate from sugar cane plants in Palmira, Colombia. Ethyl acetate is an organic compound (C4H8O2) with a sweet smell—it’s created during fermentation and contributes to what’s often described as the “fruitiness” in a young wine. At Descafecol, the decaffeination process begins with steaming the green coffee at a very low pressure to remove the silver skins.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Variety
Other
Process
EA Decaf
Region
Cauca
About Trilladora Andes Mill The Centra Cooperativa Indígena del Cauca of Colombia
From the Trilladora Andes Mill The Centra Cooperativa Indígena del Cauca was founded in 1980 by indigenous producers from Cauca, Colombia. Since 2006, they have worked with Fair Trade–certified coffees to help address income inequality in the area. The co-op also supports activities such as alternating crops, housing planning and alternative energies. Membership consists of 2,373 producers from the regions of Toribio, Caldono, Santander de Quilichao, Corinto, Morales and Tambo.
Cauca, Colombia
Klatch
Klatch \ˈklach, ˈkläch\ --People getting together to share life, especially over coffee.
And that’s what Klatch Coffee has been about since owner Mike Perry decided to follow his passion for quality coffee. While in college, he asked himself, "Why not bring together the charm and comfort of a traditional coffeehouse and serve world class specialty coffees?" And so he did. In 1993, he and his wife, Cindy, opened their first location in Rancho Cucamonga, CA, called it Coffee Klatch (later changed to the present name, Klatch Coffee), and began searching the world for the cream of the coffee crops, and small-batch roasting that top 1% of specialty beans to coax the best flavors and aromas from them.
Now, with five locations (plus their roastery) in Southern California as well as a shop in LAX United Terminal, Mike and his family and their dedicated team have built on that foundation of being a place where people love to linger over truly special coffee. Meanwhile, they’re making history one award at a time. A few of these include:
Prestigious Golden Bean Awards
Only espresso ever awarded "Best Espresso in the World" at the World Barista Championships (2007)
U.S Brewers’ Cup Champion
Good Food awards winner
Mike says, “Our commitment to honest business practices means we build trust and loyalty with the farmers we work with. All of this is accomplished through a Direct Trade model and a simple handshake.”
