Personally, I have LOVED this lot of coffee from the first chance I got to taste it. There is a lot of fruit and it is a really balanced, juicy cup of coffee.This might not be a 99/100 scoring coffee however, what would be the point of decaffeinating a really delicate short-lived, micro-lot of a coffee? We are pretty excited about this as it is simply excellent decaf and actually great coffee in its own right.
Co-operative: Agraria Cafetalera Cafe’ Andes Amazonicas (PROCECAM)
Varietals: Pache, Caturra and Typica
Process: Fully Washed, dried on raised beds under-cover
Co2 Decaffeination. Off site.
Altitude: 1600-1800 Meters above sea-level
Town: Lonya Grande
All farms in PROCECAM: 402 Hectares
This Lot: 12 Farmers from 4 Villages
Average farm size: 2 hectares
Unlike the main crop, we are only roasting this decaf for espresso, because we have a stupidly good filter decaf (at point of writing). The roast level is safe and bold, not to hide anything but for many of our customers and their customers, this is where coffee works for them.
Cup profile: Bright, juicy, dried fruit and black tea, in espresso. In milk super chocolaty and bold.
Milk based drinks: 18g into 30g Espresso 18-40-45g
The make-up of the Amazonicas co-operative is unique, to its geography. Small to medium farm sizes and some typica trees that are over 80 years old in the mixture. PROCECAM are very quality focussed, preserving the best of what they have and sewing high-quality varietals for the future of quality coffee for their members.