Description
– Colombia Supremo – High Quality (EA) Decaff Coffee –
Body:●●●●○ Acidity:●●○○○ Intensity:●●●●○ Roast:●●●○○
Are you a coffee lover who is, in fact, looking for a delicious decaf option that doesn’t compromise on flavor? If so, look no further than our Roasted to a medium-light profile decaffeinated coffee from Colombia! Indeed, this smooth cup boasts delicate notes of toasted nuts, golden syrup, and a refreshing hint of lemonade. Therefore, it is the perfect choice for those who want to enjoy a caffeine-free brew without sacrificing taste.
What sets this decaffeinated coffee apart, moreover, is the Ethyl Acetate (EA) method used in its production. Also known as the sugarcane decaffeination process, this natural and sustainable approach gently extracts caffeine from the beans while preserving their flavor and aroma. To begin with, the beans are steamed to open their pores. Subsequently, they are rinsed repeatedly with Ethyl Acetate derived from sugarcane. This compound, found naturally in coffee cherries, fruits, and vegetables, ensures that the decaffeination process is chemical-free and environmentally friendly.
Furthermore, the water-EA process used in decaffeinating this Colombian coffee ensures that it retains its natural structure and distinctive characteristics. By avoiding excessive heat or pressure, the coffee delivers a smooth and clean cup that will satisfy even the most discerning palate. Additionally, the natural wax seal applied after drying helps to lock in the flavor, ensuring that every sip is as delicious as the last.
So, if you’re in the market for a decaf coffee that doesn’t compromise on taste, give our Roasted to a medium-light profile Colombian coffee a try. With its gentle decaffeination process and delightful flavor profile, it’s sure to become a new favorite in your morning routine.
Origin: South America, Colombia
Region: Huila
Varietal: Typica / Caturra
Process: Washed, sun dried / natural decaffeination (EA) method
Altitude: 1500 – 1650 metres
Harvest: October – February
Aroma: Fruit notes, chocolate, caramel
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Classification and Awarding of Coffee:
Specialty coffee achieves the highest quality, scoring over 80 points on a scale of 1-100. Only Coffea Arabica receives this accolade. This species and grade boast remarkable aroma intensity and complex flavors, distinct from lower-graded varieties.
Body: ●●●●○
“Density/Oiliness” registers when examining a sip of fresh, hot coffee. To assess, take a small sip, let it linger on the tongue, and optionally rub the tongue against the palate.
Acidity: ●●○○○
Acidity plays a vital role in coffee’s full flavor profile. It doesn’t imply sourness; instead, it introduces zesty, citrusy notes that enhance the aroma, adding character and a sharp edge to the brew.
Intensity: ●●●●○
Intensity measures a brew’s depth and richness, combining all flavors to determine how invigorating the drink feels. Lower intensity results in milder coffee focusing on aftertastes. High intensity often equates to weight or boldness, notably in mid-high roasts.
Roast: ●●●○○
The roast defines the character of coffee beans. Different roast levels significantly alter flavor profiles. Common roast levels include very low, light, medium, mid-high, and high (or dark). Delicate roasts like very low and light suit alternative extraction methods, while dark roasts excel in espresso machines, producing dense espresso with lasting hazel-colored crema.
General Information
Flavor and Notes:
To pinpoint flavor nuances, the Specialty Coffee Association of America introduced an insightful ‘notes circle chart’, aiding identification without requiring expertise. Commonly used in coffee cupping, the chart highlights distinctive flavors, positioning easily identifiable ones near the center, while placing subtle, vague notes towards the edges. This method encourages everyday coffee drinkers to delve deeper into their favorite beverage, transforming routine consumption into an engaging experience.
Our Packaging Method:
Our coffee utilizes innovative, eco-friendly “Aroma Save” bags, designed to preserve original aromas and prevent external contamination. The “ECO/Kraft” design includes a ventilation system allowing air to escape but not enter, enabling aroma sampling without opening. A special zip-lock mechanism ensures a 100% seal, permitting repeated access without additional equipment. The bags use recycled paper with minimal prints, reducing environmental impact. We prioritize product content over packaging, ensuring our coffee remains fresh and hermetically sealed, protected from unwanted exposure.
Coffee Making Tips:
For optimal results, grind coffee just before use, matching the grind grade to your device. Typically, only 1.5 to 2 teaspoons (around 7 grams) suffice per cup. Use water at approximately 95°C.
Types of Coffee Grinding and Its Significance:
Coffee grinding varies with manual or electric grinders, sometimes even using a mortar and pestle. The key is the grind fineness. Coarse grounds prolong brew exposure, ideal for methods like French Press. Finer grounds suit pressure methods like Moka Pots and Espresso Machines. Exceptions like Turkish Coffee use very fine powder, defying conventional rules by brewing in hot sand.
Coffee Grinding Devices:
Grind types are crucial for perfect coffee. Bladed electrical grinders work fast but may overheat, releasing oils prematurely, compromising aroma. Superior options include mill grinders with abrasive surfaces. Non-corrosive metal construction is essential. Advanced models allow grind adjustments, suiting diverse coffee types.
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