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.
This lot is every bit as sweet and tasty as Hernando Chilhueso’s coffee, which is not decaffeinated but has had some great feedback.
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.