Before El Carmen and the Red Associations at Raw, decaf was almost a bi-product of fresh coffee. Today, when we have the luxury of a top coffee like this, it is easy to forget how fast things have changed. In the current climate, I just try and buy as much Raw Material decaf as I can, but the word has got out and demand outstrips supply today. Me and my big mouth?
Decaffeinated coffee is a revolution in its own right. When we were short, we had to buy a few lots that I wasn’t happy about. We are not about to play the increase the price to make this last longer, that would be pure hypocrisy, buying from a not for profit organisation.
Decaffeinated Colombian Risaralda
Producer groups: Santuario, El Aguila, and Entreverdes
Altitude: 1400-2100 MASL (there’s a variation in altitude if I ever saw one)
Varietals; Castillo and Colombia.
Roast: EspressoDecaf is used by a number of our customers across a wide range of environments. When we roast it we have to try and please as many of you as we can. You could try the filter roast and extract it longer if you choose to. For me, this roast comes alive extracted in the late 20 seconds and beyond.
Aromatics: Caramel and Apple | Body: Creamy|Acidity: Apple and lemon|
In milk, this is a little like ginger cake, caramel, and all of the lactic sugars you can wave a stick at with a “milky tea thing”. As the size of milk drink reduces more fruit emerges.
If you can choose, I would opt for longer extractions as this coffee seems to benefit from 28 seconds plus.
I found the best drinks were 17g: into 34g in 28+ seconds for milk-based drinks and 17g:45g in 33 seconds made some really balanced apple, citrus and dark chocolatey espresso.
This coffee is a blend comprising of a group of small producers, who are working under a sustainability program. This system takes the risk out of the lows of the market and ensures enough is paid to the producer.