San Antonio Decaf Ground Coffee

FLAVOUR PROFILE:

Tasting notes - Cherry, melon & milk chocolate

Body Medium and syrupy

Acidity - Long and mild

Finish - Long and chocolate

COFFEE INFORMATION: Country - El Salvador Processing - Washed & CO2 Decaffeinated

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

STORY

Producer - Carlos Pola

Varietals - Pacas and Bourbon

Region - Juayua Elevation 

Carlos’ farm is incredibly organised. Instead of planting coffee trees in a traditional square, he renovated the farm and planted the trees in rows, akin to how coffee is grown in Brazil. The only difference is that his trees are planted with heightened verticality. This allows for more water conservation and nutrient rich soil. This dehydrated honey process involves floating the cherries to remove defects, before putting the cherries in poly bag and set ting them aside for 3 days. The cherries start to wrinkle after 3 days of dehydration. This process allows the coffee cherries to transfer all their sweetness to the beans. Carlos then depulps and dries the coffee on the raised beds for a further 18 days. This coffee js then sent to Germany to be decaffeinated using the chemical- free CO2 process. This involves submerging the unroasted green coffee in warm pressurised water to open up the bean. Carbon molecules are then added to the water which attract and bind with the caffeine.