Elevation: 1,200 - 2,000m
Processing: S.Water
Recommended Roast profile: Full Medium Roast
Flavour notes: Vanilla Wafers, Milk Chocolate, Malt & Rich Brownies
Acidity: Low
Body: Medium and Smooth
Tasting Experience
As a Pour over, Vanilla & Chocolate is aromatic and pleasant as soon as the bloom erupts, A subtle hint of creaminess can be nuanced at the back of the palate which serves well towards providing the cup balanced body . When brewed with cleaner brewing methods such as the Chemex, the Milk chocolate notes has a lingering finish. A warming sensation of Malt breaks through as the finishing notes, perfect cup for the dinner session and cup before bed!
As an Espresso, Superbly delicious. One is able to down as many shots as possible without feeling the effects of Caffeine. Vanilla wafer flavours and a Malt brownie sweet finish is uplifted as the main flavour nuances detected in an Espresso.
Farm Information
In order for coffee to qualify as decaffeinated, it must have at least 97% of its caffeine removed.
Maragogipe processors use safe methods to remove caffeine, namely Swiss water. A few different techniques are available, and understanding them may help allay your concerns about coffee contaminants. Coffee beans are decaffeinated by softening the beans with water and using a substance to
extract the caffeine. Water alone cannot be used because it strips away too much of the flavor. The goal is to extract the caffeine with
minimal loss of flavor. Substances used to remove the caffeine may directly or indirectly come in contact with the beans, and so the processes
are referred to as direct or indirect decaffeination. Coffee beans are soaked in water to soften them and dissolve the caffeine.
Moisture content of Green Coffee: 10.2%
