Siruma & TCC

For this amazing decaf coffee we worked with the AMAZING Valentina Duque at SIRUMA Coffee. This is the first direct trade coffee we bring to Canada & we’re proud to say, it was worth all the wait. Valentina and her team strive to find excellence in coffee around Colombia and piece together the sensory experience as well as telling the story of everyone behind the cup. It’s just the first coffee we bring over for them but, we guarantee it won’t be the last.

This particular coffee is from the Anserma Co-op. Founded in the year 1967 by the visionary coffee producers in town, it is one of the most ancient in the state of Caldas, Colombia, with over 46 years of service. The Anserma Cooperative is composed of 5 municipalities (Anserma, Risaralda, Belalcazar, San José and Viterbo), which unite 2084 associates, of whom 812 are women. It’s only the beginning of a turnaround but already the girlpower is a driving force behind this powerhouse squad!

Death before decaf? We think not!

Decaf was always something I had steered far away from in my early years of this caffeinated journey. I thought, “Great…a flat, papery tasting coffee that doesn’t even yield the basic utilitarian after effect that we all drink this stuff for!”

I’m not saying that all decaf is bad…I’ve had amazing decaf coffees in the recent years…some from Tanzania, Colombia, Peru…but it’s still difficult to find truly exceptional ones, & for that reason, we may run out of decaf once in a while but, trust that we’re trying to source only the most delicious coffee that, even without the buzz, tastes as good as the real thing.

This decaf is made using the “sugarcane” or ethyl-acetate process. What is that, you ask? Well…

(E.A.) processing, also commonly referred to as natural decaffeinated, starts by fermenting molasses derived from sugar cane to create ethanol. This alcohol is then mixed with acetic acid, to create the compound ethyl acetate. This liquid is then used to submerge the beans for around 8 hours and then is drained and the beans are dried & bagged to send to us. In our experience, these decafs & mountain water decaffeination produce a superior final product compared to the more common swiss water process but, in short, always leave the door open for any decaf coffee to impress us!

the big“O” in espresso!

OLYMPUS - Brazil

This espresso was made because of all the comments that accumulated over the years about espresso in specialty coffee.

“Its too sour!”

“It’s not STRONG enough!”

“Why does this taste like fruit?!”

We get it! Sometimes coffee needs to be simple, sweet, & just hit the spot when you’re half asleep before, or even after commuting across the city. The Olympic Stadium in Montreal has been there for a long time. It’s nickname “the big O” makes many of us Montrealers think of our childhood. Back then coffee was easy. if it was simple, strong, & everyone was standing around the bar drinking it, you had a winner. Although this isn’t close to a dark Italian or French roast coffee, it’s definitely a on the more developed side of specialty coffee. This coffee goes so well with milk, and without!

Brewing Method: Espresso

Flavour notes: Chocolate cake, Roasted hazelnut, Date square, Rich, Smooth

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