Tasting notes:
Stone fruit, cocoa, and citrus.
Processing:
Sebastian first depulps the cherries and removes any remaining mucilage through a water bath fermentation. The beans in parchment are then washed with clean water and dried for 15 days on shaded patios.
After drying, the beans are hulled and sent to a facility in Manizales for decaffeination using the EA (ethyl acetate) method. The ethyl acetate used is derived from sugarcane as a byproduct of its processing.
The beans are immersed in the solution, which dissolves 99% of the caffeine under controlled temperature conditions. Afterwards, the coffee is mechanically dried and prepared for export.
The EA decaffeination method is completely safe and free of “harsh chemicals.”
Best for:
A great choice for Hoop, Pulsar, V60, batch brew, Aeropress, or other coffee brewing methods, but also works beautifully for espresso.
Barista’s recommendation:
For the best flavor, brew the coffee with water at 100 °C. The idea that hotter water can “burn” the coffee is a myth. We roast it at 600 °C, so you can’t “burn” it in brewing. Always use filtered or bottled water with alkalinity in the range of 60–80 ppm.
Good to know:
For filter brewing, always use beans at least 7 days after roast. Once opened, allow the bag to air for at least 4 hours before brewing to avoid unwanted bitter notes in the cup.
Package contents:
This package contains roasted whole-bean arabica coffee in the selected weight.
