We taste: clementine, cashew, caramel

Farm: Mina Rica
Country: Colombia
Processing: Method: Washed, Sugarcane Process
Elevation: 1,750 msl
Varieties: Castillo

Mina Rica is owned by Carolina Posada, a 3rd generation coffee producer from the Antioquia region of Colombia. Carolina’s passion is supporting emerging female voices in the coffee industry and supporting young coffee farmers so that they are encouraged to stay in the coffee business.

Mina Rica is the result of three generations of hard work, beginning with Carolina’s grandfather Mario. He owned a small farm, worked hard and made a living producing coffee. In 1960, he was murdered in an attempt to steal his coffee. Margarita, Carolina’s grandmother, was left pregnant and raising seven children. These were difficult times for her in the countryside, so she decided to move to the city in search of better opportunities. It was Carolina’s father who decided to continue the tradition of growing coffee. Now, Carolina has taken the torch.

The Sugarcane decaffeination process: The green coffee is steamed using a low-pressure steaming process that opens the pores, allowing for caffeine extraction. Then the coffee is placed in a solution of water and Ethyl Acetate (E.A.), a naturally occuring compound and solvent derived through the fermentation of sugarcane. The solvent naturally bonds to the salts of chlorogenic acids within the coffee, allowing for the extraction of caffeine. Once the coffee is saturated, the tank is drained and fresh solution is introduced. This continues for about 8 hours. After the last of the caffeine has been extracted, the coffee is removed from the solution and prepped for another steaming before it is dried, polished and packaged for export.