Lighter roasts have hints of burned sugar, malted grains, gingerbread, and chocolate characteristics underneath it all. Aggressive bittersweetness at Full City with much bigger body. City+ to Full City. Good for espresso.
|Region||Patzun (just outside of Antigua) and San Pedro Necta, Huehuetenango|
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||June 2019 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Bourbon, Caturra, Catuai, Typica|
|Appearance||.9 d/300gr, 16 - 18 Screen - you'll see some broken beans from the decaf process|
|Roast Recommendations||City+ to Full City|
|Recommended for Espresso||Yes|
"Cafeteros" decaf is a blend of coffees from Antiguan estates and a small farmers in Huehuetenango. All of the coffee that went into this blend is planted above 1600 meters above sea level, the dominant cultivar being Bourbon, though there is some Caturra and Typica mixed in from the Huehuetenango farms. None of the coffees were bought as a lower quality for decaffing, which is so often the case. Rather, every one of the the components was also sold as single origin non-decaf on our website. All of our decafs are processed by Swiss Water in Vancouver, BC, known the world over for their gentle, chemical-free, water-based decaf process technic that is gentle on the coffee and retains much of the volatile compounds that affect flavor and aroma. Any decaf processing has an affect on the cellular structure, which causes a slight degradation. What this means in the roasting process is that the coffee has a tendency to take off when too much heat is applied. If you're able to control your heat input, I recommend applying heat slowly up until about 20F before 1st C, then pulling back some to avoid a violent 1st C. On our Probat P12, that means slowly walking the gas up to 75%, and then dropping down to 25% (maybe less) well before I hear the first 'pops'. If you're using a popper, you might try increasing batch size to slow things down a bit. I should also note that you'll likely see surface oils no matter light or dark, also a bi-product of the cell structure being broken down to some degree.
The dry fragrance has toffee-like sweet smells mixed with mild chocolate and cream of wheat hints. Darker roasts have heavier cocoa roast tones, and the wet aroma is bittersweet and even brothy in a way. The cup produces a simple sweetness at City roast level, that along with baked goods type flavors comes off like ginger bread or oatmeal cookies. I pick up on chocolate/cocoa character, like chocolate malted grains, in my light roasts, that are much more aggressive at Full City. A soft apple note comes through at City++/FC and wrapped in a bittersweet embrace. Not too "decaf-y" in flavor, and functions as a syrupy chocolate decaf espresso too.