DECAFFEINATED

$23
Size:
Quantity:
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 on those especially tired mornings. Meaning I will forever advocate for well-processed and well-roasted decaf because it is every bit as delicious as its caffeinated counterparts. My motto: great coffee is great coffee.
 
ORIGIN:
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. It is one my preferred processing methods as the qualities of origin remain intact. The lot itself comes by of Red Fox Merchants, who collected from smallholders in the town of Pitalito.
 
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 roast it with the decaf processing in mind, you experience the unique joy of origin. As a great Red Fox sourced coffee, all those unique flavours of Huila shine and for the Pitalito Group that means a complex mix of sticky black cherry and creamy milk chocolate with a big body and lush honey finish. 


PARAMETERS: 
For espresso, use a 1:2.3 ratio in 32-35 seconds.
ROAST DEGREE: 
Light-Medium.
TASTE: 
Vibrant with Black Cherry, Milk Chocolate & Honey.  
REGION:
Pitalito, Huila.
FARM:
Smallholder Farms.
VARIETAL:
Caturra, Colombia, Castillo.
ELEVATION:
1500-1800m.
PROCESS:
Sugarcane Ethyl Acetate & Fully Washed.
IMPORTER:
Red Fox Merchants.