Camioneta Anoxic Decaf
Camioneta Anoxic Decaf
Camioneta Anoxic Decaf

Camioneta Anoxic Decaf

Sale price€20,95
Just like any other coffee, we're invested in sourcing and roasting high quality and delicious decaf offerings, now more than ever. We were so impressed with this Natural Anoxic decaf, produced by Leoncio Aníbal España. This unique decaf underwent an anoxic fermentation before undergoing Sugarcane (ethyl acetate) decaffeination.
You an expect bright and juicy notes, like pomegranate and elderflower syrup. 
Size: 200g
Grind: Wholebean

Flavour Profile

With this coffee, you'll find notes of: Pomegranate, Papaya, and Elderflower Syrup.

Leoncio Aníbal España

Leoncio Anibal España is a producer from the vereda of Chillurco in Pitalito, Huila. His farm is called La Milagrosa, meaning ‘the marvellous’, which is located at 1680 Masl.

Around three years ago, he started growing Pink Bourbon trees with great success, and he now feels that this variety has shown fantastic adaptation to the soil, and farm conditions, whilst also yielding high volumes of cherries. Alongside Pink Bourbon, he grows Caturra, Castillo, and Colombia.

Huila, Colombia

Leoncio and his family are originally from Mocoa in the region of Putumayo, southern Colombia. In Mocoa, he worked as a rancher however, due to the internal conflict and a lot of financial difficulties, he had to flee. Ten years ago, he settled in Pitalito where he started growing coffee on his farm La Milagrosa. The farm is located in the hills surrounding the Magdalena river, which is the longest river in the country. From Leoncio’s land, you can see the tributaries and small streams that are its beginning.

Natural Anoxic Sugarcane

Leoncio’s harvest is first washed to remove debris, and to separate low density cherries which float, from the higher quality, denser fruit. The cherries are placed in plastic bags to reduce oxidation post picking, and then transported from Huila to our dedicated processing station, Finca Jamaica in Caldas.

This process takes approximately 72 hours due to the distance, and interestingly the journey acts as a fermentation resting period that allows the cherries to ferment in an anaerobic environment. On arrival at Jamaica the cherries are washed again before pulping, in preparation for a 48 hour secondary fermentation in an anoxic environment using the Water Pillow Process.
The coffee is then dried on raised beds until it reaches 20 - 25% humidity before being finished in a parchment powered deep bed mechanical dryer at 40 degrees celsius.

The green coffee then undergoes the sugarcane (EA) decaffeination process to remove caffeine.

Brew with Cairngorm

Need some brew guidance? Check out our brew guides!

BREW GUIDES

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