CHOCOLATE, MALT, MELLOW
ESPRESSO ROAST (MEDIUM - DARK)
Great flavours without the buzz. The decaf looks darker and can sweat a little hence it appears “darker” than you'd expect for this roast profile. Similar heat application to the Brazil. However, we take it further on its roasting journey as it needs a higher end temperature than the Brazil.
ROASTERS RECOMMENDED RECIPE
"EVENING MALT DRINK"
Brew Method: Stovetop / Mokapot
Grind Size: Medium / Fine
Water: 60ml (hot water)
Place on high heat for a 40s extraction. Delicious with warm milk or over ice-cream!
You can find more details on this brew method in our brew guides.
SPECIES | ARABICA
BEAN PROCESS | WASHED
VARIETALS | CASTILLO, CATURRA, COLOMBIA
ALTITUDE | 1200 - 2000 MASL
WHAT IS THE DECAFFINATION PROCESS?
Pre-treatment - hot water is applied to the green beans, making them swell and soften, starting to strip the caffeine from the coffee beans.
Extraction - The coffee is then washed with EA to strip caffeine. This procedure has to be done several times until at least 97% of the caffeine is removed. Afterwards steam is applied to the beans to remove any traces of the EA.
Post-treatment - the coffee is dried to reduce humidity down to between 10% and 12%, then cooled quickly to ambient temperature and polished to protect against mould. Then it is ready to be packed!
WHY DID WE CHOOSE THIS COFFEE?
Taste & quality - We first tasted this coffee around a year ago and were really surprised how there was none of that typical decaf aftertaste - it just tasted like a high quality Colombian speciality coffee (around an 85 point score).
Location - typically the decaf coffee we receive here in the UK is decaffeinated in large plants in Europe. The entire process of our natural decaf is done in origin in Colombia, not far from the farm in Hulia, which means a lot of the value stays at origin.
Natural process - EA is a naturally occurring solvent found in food. For example, a ripe banana contains about 20 times more EA than what is used in the decaffination process.