DECAFFEINATED

This comes from one of favorite collectivist projects: Monkaaba. You will see many of their producers appearing across our menu every harvest, so we were quite excited when they worked with Semilla to produce a decaffeinated lot. For this 'Guarapo' project (the name stemming from the term for fresh pressed sugar cane in Colombia), varietal lots that would typically sell in conventional markets for cash at the start of harvest instead become part of this lot.

As Brendan states, "Perhaps the most enjoyable part about the EA process is seeing how this sugarcane process augments, rather than detracts from the cup" and he "had the pleasure of cupping these lots with Esnaider and Dider in Canada, as their first time trying this process. To say they were surprised and satisfied is an understatement"

This lot comes from: Fabian Erazo, Nelson Ortega, Angel Ortega, Edinson Ordoñez, Gloria Ortega, Johanthan Muñoz, Lucrecia Hoyos, Dani Gomez, Lucelly Gomez, Jose Burbano, Fredi Ortega, Edwin Burbano, Dani Castillo, Elcio Galindez & Mauricio Montanchez.

FLAVOUR:
Decaf gets a bad rap because historically it was never well-grown green and typically is roasted too hot and too fast. However, if you start with great coffee and then roast it with the decaf processing in mind, you experience the unique joy of origin. I was super excited to bring in a decaf from Monkaaba given the nature of the community project and their exceptional tasting coffee. In the cup you can expect juicy citrus and malic acid that floats above toasted sugar flavours. It is a very clean cup with medium body that is all cooked fruit notes, think apple pie or candied orange or spice cake.