A clean decaf with low acidity and hot chocolate-like sweetness
| Fragrance/Aroma: | Chocolatey, nutty, sweet, vanilla, savory, tobacco |
|---|---|
| Acidity: | Soft, citric, lemon |
| Flavor/Nuances: | Caramel, vanilla, raising, cranberry scone, biscotti, fudge, lemon drop, praline, sweet corn |
| Sweetness: | Hot chocolate, light brown sugar |
| Body/Mouthfeel: | Silky and clean, medium weight |
| Finish/Aftertaste: | Black tea, chocolatey, smooth |
$5.42 / lb
| Origin: | Peru |
|---|---|
| Region: | Cajamarca |
| Variety: | Catimor, Caturra, Bourbon, Typica |
| Process Method: | Mountain Water Process Decaf |
| Altitude: | 1600-1800 masl |
| RoastPATH ID: | CI604-A02-0471 |
Mountain Water Process decaf is done in a facility in Mexico called Descamex. In order to remove the caffeine in this process, green coffee is soaked in a water solution, which removes both the caffeine as well as other solubles in the coffee (flavor compounds, for instance). The water is removed from the seeds and run through a special filter that captures caffeine molecules and allows them to be strained from the solution. The solution—now containing flavor compounds but no caffeine—is then reintroduced to the green coffee seeds, which reabsorb the soluble materials. The coffee is then dried once more, and prepared for reexport.
Roast profile recorded on an MCR-2 Digital
| 0:00 | 400° | Charge |
| 1:39 | Turning Point | |
| 4:41 | Green > Yellow | |
| 7:39 | First Crack | |
| 10:03 | 391° | Drop |
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