Decaf coffees have a tendency to be hit or miss with many of them losing their inherent flavours due to the decaffeination process. However, every now and then you come across one that bucks the trend that is brimming with flavour. Our latest decaf selection comes from Cajamarca city in northern Peru, which combines high quality varietals of Caturra and Bourbon with favourable tropical growing conditions using nutritious soils. In addition it has been grown at high altitudes of 1500-1700 masl for enhanced coffee quality.
SPARKLING DECAF 101
This particular coffee was made using the sparkling decaf process invented by scientist Kurt Rosel in 1967. Over time it has slowly become recognised as one of the top methods for decaffeinating coffee. It involves washing the harvested coffee in water and applying liquid pressurised carbon dioxide to draw out the caffeine whilst it is at its most soluble. This process also has the added affect of producing sparkling water hence the sparkling process name.
For more on our thoughts of Decaf check out our blog post here.
Can you taste it?
Although washed and decaffeinated in process the coffee retains a balanced blend of flavour. Expect tasting notes of subtle cherry and plum fruits with a dark chocolate finish.
This decaf boasts has fairly classical tasting notes, which means it can be pretty versatile in the cup. It can be drunk as either pour over filter or as long black for espresso based drinks. That being said it works just as well with or without milk. All with the added benefit of minimal caffeine.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.