Session Half Caf
One of the first things we knew when we began our own roasting program was that we wanted to offer both a really good decaf (check out Speed Limit!) and a really good half-caffeinated blend, so we’re very excited to offer our Session Blend. Given a name reminiscent of easy-drinking session beers, known for being a little less intense but no less drinkable, our Session Blend half-caf coffee is an easily drinkable blend of caffeinated and naturally decaffeinated coffees.
We are currently tasting notes of honeycrisp apple and macadamia with a silky texture in the Session Blend.
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What's in Session Half Caff
Varieties: Various
Growing Altitude: 1,400 – 2,100 masl
Processing Method: Washed, EA Decaffeination
Many decaf offerings use older coffees, but Sucafina Colombia starts with high quality, recently harvested coffee sourced from their integrated supply chain.
Knowing that the decaffeination process will magnify sweetness and acidity, their QC origin teams carefully source for high body, high sweetness and low acidity.
Thanks to Colombia’s incredible climatic diversity, sourcing follows harvest times and will generally be sourced from Tolima or Cauca during the summer months and Antioquia or the regions in Eje Cafetero in the winter ones.
This coffee is grown, harvested, processed, and decaffeinated in Colombia with a natural process that uses Ethyl Acetate (EA), a naturally occurring ester found in bananas and, for this purpose, as a by-product of fermenting sugar cane. This process is exceptional for maintaining the integrity and sweetness of the green coffee even as the caffeine is removed (until only a maximum of .001%-.003% remains).
Varieties: Bourbon, Catuaí, Caturra
Growing Altitude: 1,300 - 1,900 masl
Processing Method: Washed
This coffee comes from young farmers throughout the Peruvian Andes who belong to Cooperativa Agraria de Jóvenes Pangoa - The Agrarian Cooperative Land of Young People and Women. Founded in 2015, the cooperative is made up of 109 coffee farmer members, sons and daughters of CAC Pangoa members at its foundation, coming from native communities and migrants from throughout the Andes. Jóvenes Pangoa is dedicated to the production and export of coffee and cacao, with a focus on innovation, sustainability, and inclusion.
Leaders of the cooperative are involved in the entire production process, from harvesting and wet processing to export logistics, ensuring a supply chain without intermediaries. The result is strengthened financial benefits and resiliency, and improved market access, for its members. With an emphasis also placed on continuous quality improvement and rigorous quality control processes to ensure excellence in every cup, members of the cooperative are producing high-scoring coffees with exceptional sweet, dense beans with notes of fruits, chocolate, and nuts.
You can learn more at https://tierrajovenesymujeres.com/home.
