Villamaría Decaf
We will never give Decaf a short-shrift. Too often it’s the neglected part of the coffee offer – but Decaf drinkers are the true Coffee lovers, here for the flavour. We’ve sourced this excellent Sugarcane Process Decaf from our import partners at Raw Material, a Natural process from the Villamaría region of Colombia.
Brew Guide:
Best Brewed with: Espresso, Moka Pot, French Press
Roasted for solubility & balanced acidity (Sugarcane decaf can be intensely tropical!) and texture, we’ll profile the coffee to make an excellent shot at 18g in, 38-40g out in 30-35 seconds. It’ll make a delicious filter when brewed with lower temperature water (88-90c) and 70g/L ratio.
We’re tasting chocolate pineapple upside down cake, dark maple syrup, poached pear, and malt loaf in a dense, syrupy espresso when pulled with this recipe.
Please note – due to the nature of the physiochemical changes undergone during the decaffeination, this coffee will visually appear to be a much darker roast than its actual “perceived” roast degree
Traceability:
Country of Origin: |
Colombia |
Region: |
Caldas |
Producer Group: |
30-50 Smallholder families from Villarazo, La Batea, and Corazol, amongst others. |
Farm: |
Villamaría, Jamaica Processing Station |
Varieties: |
Variedad Colombia, Castillo Naranjal |
Elevation: |
1800 MASL |
Process: |
Natural, Sugarcane Decaf |
Import Partner: |
Raw Material |
Harvest: |
Autumn/Winter 23 – Arrived UK: May 24 |
