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This coffee makes me think about bonfire night. The sweetness is bold and heavy, like molasses and the finish is long and creamy, like toffee. In amongst the heady sweetness, there are hints of fruit too.
Some of the most spectacular lots of coffee we've bought from Colombia in the past couple of years came from the guys that also grew this outstanding sugar cane process decaf. We're beyond excited to bring you this coffee for one simple reason.
Easily the best decaf we've found to date, it's actually hard to believe it's decaf at all. In filter, there is complexity and a deep, heavy sweetness. A smooth finish is unusual in decaf of this type and we even have some subtle fruit notes too. Great in espresso, with or without milk. Just great coffee that happens to be decaffeinated.
Origin: Jairo Arcila, Wbeimar Lasso, Norbey Quimbayo and others. Quindio.
Varietals: Tabi
Processing: Sugar cane decaf
Roast degree: Medium (read more).
Suitable for: All Brew Methods (read more)
Q Score: 87.75 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
This coffee is harvested following strict ripeness criteria, later floated and hand-sorted to remove anv defects. Cherries are exposed to 30 hours of underwater fermentation before being de-pulped. Parchment is gently washed and later dried under temperature-controlled conditions until ideal moisture content was achieved.
