{"product_id":"guarapo-ea-decaf-san-agustin-colombia","title":"Guarapo EA Decaf, San Agustin, Colombia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: San Agustin, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e Fabian Erazo, Nelson Ortega, Angel Ortega, Edinson Ordoñez, Gloria Ortega, Jonathon Muñoz, Lucrecia Hoyos, Dani Gomez, Lucelly Gomez, Jose Burbano, Fredi Ortega, Edwin Burbano, Dani Castillo, Elcio Galindez, Mauricio Montanchez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Sugar Cane Ethyl Acetate Decaf\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Castillo, Caturra, Pink Bourbon, San Bernardo, Papayo, Catimor, Tabi\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1650-2000 masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Semilla \u0026amp; Monkaaba\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast\u003c\/strong\u003e: Medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Pear, Chocolate Strawberry, Almond Brittle\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe paid \u003cstrong\u003eSemilla\u003c\/strong\u003e \u003cstrong\u003e6.50 USD \u003c\/strong\u003eper pound of exportable green coffee + shipping \u0026amp; storage fees\u003c\/li\u003e\n\u003cli\u003eFarmgate price was \u003cstrong\u003e$3,300,000\u003c\/strong\u003e COP per Carga of parchment (national average was \u003cstrong\u003e$3,000,000 \u003c\/strong\u003eCOP at the time)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFOB\u003c\/strong\u003e price was \u003cstrong\u003e$5.89\/lb.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eGuarapo, EA decaf from San Agustin, Colombia.\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eReturning back to the menu is everyone's favourite decaf from our pals in \u003cstrong\u003eSan Agustin.\u003c\/strong\u003e \u003cstrong\u003eGuarapo \u003c\/strong\u003eis affectionately named after the juice of the \u003cstrong\u003eSugar Cane Stalk\u003c\/strong\u003e, a favourite drink by producers and coffee pickers in the heat of harvest.\u003c\/p\u003e\n\u003cp\u003eWe love this project from Semilla and Monkaaba, and are so happy to see how it's grown. Semilla's goal with buying coffee is not simply to just buy whatever good coffee they find, it's to invest in select groups of small producers by buying all their coffee at a \u003cstrong\u003edifferentiated\u003c\/strong\u003e \u003cstrong\u003eprice \u003c\/strong\u003e(meaning higher than local prices).\u003c\/p\u003e\n\u003cp\u003eThe idea of an \u003cstrong\u003eEA Decaf\u003c\/strong\u003e was originally resisted by \u003cstrong\u003eEsnaider\u003c\/strong\u003e and \u003cstrong\u003eDidier\u003c\/strong\u003e of \u003cstrong\u003eMonkaaba\u003c\/strong\u003e, only seeing poorly executed examples of Decaffeinated coffee before. This resistance was melted away after tasting the results of the first batch of \u003cstrong\u003eGuarapo Decaf.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince that original harvest in 2021 the demand has soared for this amazing decaf, you have to get your name on the list early if you want some of it for your roastery!\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\" data-pm-slice=\"1 1 []\"\u003eThis batch of \u003cstrong\u003eGuarapo \u003c\/strong\u003ecomes from the 15 smallholder producers named above. Each producer takes their parchment to the \u003cstrong\u003eMonkaaba\u003c\/strong\u003e \u003cstrong\u003eBodega \u003c\/strong\u003ein San Agustin, where the coffee is tasted, sorted, and sent to the dry mill, before being sent to Descafecol where it undergoes decaffeination.\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\" data-pm-slice=\"1 1 []\"\u003eThe process of decaffeination is quite simple - the milled green beans are steamed to remove the outer layer of silver skin, and are then moistened to open up the pores of the beans.  They are then submerged in a sugarcane derived ethyl acetate solution which strips the caffeine into the solution. The coffee is then steamed again to remove any remaining solution. The coffee is then dried to a moisture level below 12%.\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\"\u003eThis project is amazing as it opens the doors to buying more coffee from producers both big(relatively speaking) and small. Many of the coffees that are now destined for \u003cstrong\u003eGuarapo \u003c\/strong\u003ewere originally sold by the producers early in the harvest (sometimes as cherry, or wet \u003cem\u003everde)\u003c\/em\u003e for quick cash to assist in the main harvest.\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\"\u003e\u003cstrong\u003eSemilla \u003c\/strong\u003eseeing the strain in asking for the producers to hold onto that coffee for longer, now offers a no-strings-attatched pre-payment of 30-50% based on estimated production and need while the cherry is still on the tree. This kind of commitment is amazing, and really shows that strong partnerships can go both ways.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\"\u003eWe're so happy to get to continue working with amazing producers from \u003cstrong\u003eSan Agustin. In the cup\u003c\/strong\u003e we're getting ripe \u003cstrong\u003ePear\u003c\/strong\u003e, sweet \u003cstrong\u003eChocolate Strawberry\u003c\/strong\u003e, and fatty caramelly \u003cstrong\u003eAlmond Brittle.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Recommendations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour-over\u003c\/strong\u003e: 1:16-17 ratio, easy to work with, brew it your favourite way, it won't disappoint! \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: 18g-18.5g in \/ 37g-39g out \/ 27-30 seconds.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eMonkaaba\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWorking together, \u003cstrong\u003eSemilla\u003c\/strong\u003e and \u003cstrong\u003eMonkaaba\u003c\/strong\u003e provide a rare opportunity for most producers. They run a free to use cupping lab in San Agustin, Huila that allows small producers to taste their own coffees and receive feedback from veteran producers on how to improve quality.\u003c\/p\u003e\n\u003cp\u003eThis is extremely contrary to how most other buying systems work, and commodity works, where buyers benefit from coffee producers NOT knowing the quality of their coffee, so they can continue offering low prices to producers, and sell for higher profits.\u003c\/p\u003e\n\u003cp\u003eThis project is all about empowering and educating producers to reach micro-lot status, and financial stability through coffee production.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eInterested in reading more about Monkaaba? Let me guide you to our lovely friends website to read more! - https:\/\/www.semilla.ca\/projects\/1jq18VvLX0WoyK7hvxeeLM\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48561704042701,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true},{"title":"1kg","offer_id":48561704075469,"sku":null,"price":55.0,"currency_code":"USD","in_stock":true},{"title":"2.2kg","offer_id":48561704108237,"sku":null,"price":113.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/may_300gs-3.jpg?v=1778166876","url":"https:\/\/havefun.coffee\/en-us\/products\/guarapo-ea-decaf-san-agustin-colombia","provider":"Have Fun. Coffee","version":"1.0","type":"link"}