Colombia El Renacer Decaf Natural Cherry 100g

This product will be shipped as freshly roasted whole coffee beans.

Decaf Natural

Farm: El Renacer

Region: Caldas - Colombia

Altitude: 1700

Variety: Caturra-Castillo

Process: Decaf - Natural Co-Fermented Cherry

El Renacer is a farm working closely with El Bosque for the goal to produce differential coffees for the market. This farm is located in Chinchiná, in the region of Caldas in Colombia.

This farm has planted several varieties like Pink Bourbon, SL28, Typica, Bourbons with the aim to express their profiles with a touch of microbiology given by the natural fruits we can encounter in the farm and in the region.

This Natural process begins with the creation of the fermentation culture that will be used. First, a mother culture was created containing microorganisms like lactobacillus and saccharomyces cerevisiae. 80 liters of this culture is separated to be fed freeze dried cherry and a sweetener like panela or molasses.

Cherries are then floated to remove impurities before being pulped and deposited into a 200 liter sealed tank. The 80 liter culture that was previously fermented is added to the sealed tank, and the coffee is fermented for 150 hours. The coffee is then moved to the drying area, where it is dried for 2–3 days in direct sunlight and then for 12–13 days under shaded canopies until it reaches 10–11% humidity.

After this, the coffee is brought to the decaf plant in Manizales, Descafecol, where the EA Sugarcane process will take place.

Decaf Natural｜El Renacer庄园

基础信息

• 庄园：El Renacer
• 产区：Caldas, Colombia
• 海拔：1700米
• 品种：Caturra、Castillo
• 处理法：Decaf Natural Co-Fermented（共发酵日晒脱咖啡因）

庄园介绍

El Renacer庄园与El Bosque长期保持紧密合作，致力于打造具有鲜明特色与市场差异化的精品咖啡。庄园位于哥伦比亚卡尔达斯省（Caldas）钦奇纳（Chinchiná）地区，该区域拥有优越的气候条件与丰富的咖啡种植传统。

庄园种植Pink Bourbon、SL28、Typica以及多个Bourbon系品种，并专注于通过微生物发酵技术，结合农场及当地丰富的天然水果资源，进一步强化不同品种自身的风味特征，创造出独具辨识度的精品咖啡。

工艺特点

本批次咖啡采用共发酵（Co-Fermentation）工艺，其核心始于专门设计的发酵培养液（Culture）的制作。

首先培育含有乳酸菌（Lactobacillus）与酿酒酵母（Saccharomyces cerevisiae）等微生物的母培养液（Mother Culture）。随后从中分离出80升培养液，并加入冻干咖啡樱桃（Freeze-Dried Cherry）以及Panela蔗糖或糖蜜（Molasses）作为糖源，进行进一步培养与发酵。

成熟咖啡樱桃采摘后，首先通过浮选（Floating）去除杂质与低密度果实，然后放入容量为200升的密封发酵罐中。此前完成培养的80升发酵液随后加入罐内，与咖啡樱桃共同进行长达150小时的精准控制发酵。

发酵结束后，咖啡进入干燥阶段。首先在阳光直射环境下干燥2至3天，随后转移至遮阴棚（Shaded Canopy）下继续缓慢干燥12至13天，直至咖啡含水率稳定达到10%至11%。

完成干燥后，咖啡被运送至位于哥伦比亚马尼萨莱斯（Manizales）的Descafecol脱咖啡因处理中心，并采用EA Sugarcane（甘蔗乙酸乙酯）脱咖啡因工艺去除咖啡因。

该工艺利用甘蔗提取的天然乙酸乙酯作为溶剂，在最大程度保留咖啡原有风味与甜感的同时，实现高效且温和的脱咖啡因处理。

杯测表现

得益于长时间微生物共发酵工艺与EA Sugarcane脱咖啡因技术的结合，本批次Decaf Natural展现出远超传统脱咖啡因咖啡的风味复杂度与甜感表现。

杯中散发出成熟热带水果与红色浆果香气，伴随着柔和的焦糖与糖蜜甜感。口感圆润顺滑，酸质明亮且平衡，整体层次丰富而干净。即使经过脱咖啡因处理，依然保留了精品咖啡应有的风味表现与结构感。

这是一款兼具风味复杂度与饮用舒适度的精品脱咖啡因咖啡，充分展现了El Renacer创新发酵技术与哥伦比亚精品咖啡工艺的结合成果。

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