THE LOVE OF COFFEE:
Few things irk me more than the "death before decaf" motto. I fell in love with coffee for its flavour, uniqueness, and rituals (caffeine is just a magical bonus). Meaning I love well-processed and well-roasted decaf because it is every bit as delicious as a caffeinated cup. Our motto: Long live decaf and death before dark roast.
This is naturally decaffeinated using ethyl acetate. For the process, a molasses derived from spent sugar cane ferments to create ethanol. It is mixed with the acetic acid common to vinegar to create a perfect caffeine solvent. Following application, steaming beans leaves a traceable residue of one part per million.
I first worked with Gilberto Rojas in 2017 and I am ecstatic to have him in the Quietly line-up. He has been the operating his La Florida farm for over 40 years and continues to refine his growing and processing methods. In 2015, he scored second place in the Cup of Excellence Competition and has only improved his agricultural approaches since. Also try the filter roast!
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, like Gilberto Rojas, and roast it with the decaf processing in mind, you get a cup that is loaded with caramelized banana, rich dark chocolate and sweet apple sauce. It tastes like Roja’s La Florida!
For espresso, use a 1:2.5 to 1:2.3 ratio in 29-34 seconds.
Fuji Apple, Dark Chocolate & Banana Bread.
Red & Yellow Colombia.
Fully-Washed & Ethyl acetate by Descafecol.