Decaffeinated Colombian Risaralda Filter
Decaffeinated Colombian Risaralda EA Filter Roast
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.
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.
Aromatics: Caramel and Apple | Body: Creamy|Acidity: Red Apple and soft sweet lemon|
On opening (when hot) this is creamy, sweet and a little appley, with a soft lemony finish. From here on, everything just gets sweeter, creamier, and softer. Yes, no whiff of decaffeination. This is what decaf should taste like.
Recipe: 60g per litre works nicely.
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.