Colombia Popayan Reserve Sugar Cane Decaf

PROCESS

THIS COFFEE IS DECAFFEINATED IN AN UNIQUE WAY. THE CAFFEINE IS EXTRACTED USING A NATURAL BI-PRODUCT OF SUGAR CANE AND WATER. THIS PROCESS LEAVES A LOT OF SWEETNESS IN THE COFFEE, MEANING THE FLAVOUR CLOSELY MATCHES ITS CAFFEINATED COUNTERPART.

FLAVOUR

MANDARIN, MILK CHOCOLATE AND HONEY. MEDIUM BODY AND MEDIUM-LOW ACIDITY

PRODUCER / POPAYAN
REGION / CAUCA
VARIETAL / CASTILLO VARIEDAD COLOMBIA
ALTITUDE / 1500-2070 MASL

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93.5C
BASKET / 20G VST
DOSE / 20G
YIELD / 45G
TIME / 26 – 32 SECONDS