ASORCAFE, founded on July 11, 2003, in the town of Pedegral in Inzá, currently boasts 290 members. The association was established to help producers organize and sell their coffees as specialty products. It also provides a framework to further their education and improve the economic and social conditions for themselves, their families, and their community.
These small producers work on plots of land between 1.8–2 hectares in size, farming coffee at altitudes up to 2,100 meters above sea level. The farms are planted with Caturra, Typica, Bourbon, Tabi, Castillo, and some Pink Bourbon varieties. Traditionally, the coffee is fully washed. After harvesting, the coffee is pulped and fermented for 20–40 hours, depending on the local environment. The coffee is then washed, with any immature beans removed, and dried for 8–15 days in parabolic dryers, weather permitting.
Siruma, our partners in Colombia, began working with ASORCAFE this year after establishing an initial connection. These coffees were harvested and delivered in late June and July. ASORCAFE delivers samples to Siruma, where they are cupped and assessed for cup quality, ensuring the physical specifications meet our standards for moisture, yield, and cup quality. After this, the coffee is delivered to Siruma's warehouse in Manizales, and ASORCAFE is paid immediately for the coffees.
Sugarcane Decaf Process
Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.
