Day 2 - Santuario project
By Michael Butchard
This morning we travelled to Puerto Alegre, the home of the famous La Esperanza, about an hour from our resort. The farm is in an area of incredible natural beauty:...
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“The most delicious decaf we’ve ever tasted!”
Michael Butchard - Head Roaster
This beautiful decaf from the Huila region in Colombia is decaffeinated using ethyl acetate derived from locally-grown, fermented sugarcane. Ethyl acetate is a naturally occurring, highly volatile compound (meaning none remains in the finished product!), commonly found in fruit juices and wine, as well as sugarcane. This process yields a decaf coffee with all the delicious flavour and aromatic compounds intact.
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Tasting notes: |
Dark chocolate, Brazil nuts, peach, lime. |
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Process: |
Fully Washed - Ethyl Acetate Decaffeination process |
| Cultivar: | Caturra |
| Altitude: | 1500 - 1700 MASL |
Head Roaster Michael Butchard travelled to the hills of Colombia to discover more about The Santuario Project
Read Michael's BlogBills Beans proudly funded construction of these drying tunnels to assist farmers in Burundi
Bills Beans proudly funded construction of these drying tunnels to assist farmers in Burundi
Bills Beans proudly funded construction of these drying tunnels to assist farmers in Burundi
Bills Beans proudly funded construction of these drying tunnels to assist farmers in Burundi
View productsWhilst it is pretty obvious, successful cafes have one thing in common, great coffee. Our team are with you from the beginning. From training your team, supplying reliable and easy to work with equipment to being there for you when things may go wrong.
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This morning we travelled to Puerto Alegre, the home of the famous La Esperanza, about an hour from our resort. The farm is in an area of incredible natural beauty:...
Today was the first day of the Santuario Coffee Project in Arménia, Colombia. Proceedings were opened by project founder Camilo Merizalde who gave us an overview of the whole Santuario...
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