From time to time we bring in a couple of bags of Decaf to run alongside or give an alternative to our ever popular Colombian El Carmen Decaf.
Last winter we ran this Brazilian Decaf from Daterra and it proved popular so we have another couple of bags this season.
Farm: Daterra
Region: Cerrado
Country: Brazil
Scale: 216 mini-farms, of 5-15 hectares.
Altitude: 3-4000 feet above sea level
Process: Swiss water decaffeination.
Roast: Developed/ Traditional Espresso.
Luis Norbeto Pascoal is a hero today, however, in the past, he was feared (and threatened) for doing things differently. From the early beginnings in Mogiana to creating multiple mini-farms in Cerrado with different purposes and outcomes. Because the internet is full of things about Daterra, I am going to leave you a link to their story here. I met Luis half a lifetime ago.
Temp 93C as a starting point.
In milk: (17-18g into 34-37g) 24-30 Seconds. All things chocolatey, cocoa and caramel. This is the first decaf that we would recommend trying with non-dairy milks, due to low acidity.
In espresso: (16-18g into 45-50g) 28-30 seconds. Intense, dark chocolate, cocoa and a whiff of process, but you would have to be looking for it.
