Decaf
Decaf Espresso
milk chocolatecarameltoasted nuts
$18.00 / 250 g
| Origin | Colombia and Mexico |
|---|---|
| Region | Huila and Chiapas |
| Altitude | 1,200-1,800 m |
| Varieties | Castillo, Bourbon |
| Process | sugarcane and water process decaf |
| Roast | medium-dark |
About this coffee
Decaf Espresso comes from Huila and Chiapas, Colombia and Mexico, where it grows at 1,200-1,800 m. We buy it through an importer we have worked with for several harvests, cup every new lot before we commit, and roast it on Tuesdays in batches of 12 kg.
In the cup we taste milk chocolate, caramel and toasted nuts. This coffee combines more than one process. We roast the components separately and blend them after roasting, so each part reaches its best development.
How we brew it
We take it to a medium-dark roast for body and chocolate. It is built for espresso and milk drinks, and it is forgiving in a moka pot.
Recipes to start with
- Filter: 15 g coffee to 250 g water at 94 C, medium-fine grind, about three minutes.
- Espresso: 18 g in, 36 g out in 25 to 30 seconds. Grind finer if it runs fast and tastes sour.
- French press: 30 g coffee to 500 g water, coarse grind, four minutes, then press slowly.
From farm to cup
From harvest to your cup takes about six months. The coffee is picked, processed and dried at origin, rested in parchment, milled and graded, then shipped in lined bags to keep it stable. We roast it in small batches on Tuesdays and ship within two days, so the last step is the shortest.
Freshness
Every bag carries its roast date. Most coffees taste their best between one and four weeks after roasting. Keep the bag closed, squeeze out the air, and store it in a cupboard away from the oven. If you buy more than you can drink in a month, freeze single doses in sealed bags and grind them straight from the freezer.
