Los Altos Decaf
Farm information
- Method
- Washed & CO2 Decaffeinated
- Producer
- 21 Smallholders
- Region
- Huila, Tolima
- Varietal
- Caturra, Castillo, Colombia, Typica
- Elevation
- 1,600 - 2,000 masl
This coffee is decaffeinated using the all-natural carbonated water method. It's submerged in warm pressurised water to open up the bean before carbon molecules are added, which bind with the caffeine. This incredible process doesn't draw out any carbohydrates or proteins which are what give the coffee its flavour. The water and carbon are then removed and the coffee dried. The by-products are then recycled. This all takes place at CR3 in Germany.
This time around, we're using our classic go-to session coffee, Los Altos for our decaf. Produced in Nicaragua by our longstanding direct trade partners, The Mierisch Family, Los Altos is a sweet, comforting, no-nonsense coffee, with is a soft acidity and full body.
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BREW RATIOS
Espresso: 1:2 coffee to water, extracted in 28-32 sec
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins
ROAST DAY
Roast & despatch days are currently Monday to Friday. All orders placed after midnight on Thursday will be roasted and despatched on Monday.
ROAST TYPE
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don't label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.
RESTED COFFEE
This coffee may be rested before being despatched.
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