Sustainable Profile Coffee - Decaf

Origin

• 🇨🇷 Costa Rica

Tasting notes

Character

• Comforting
  20

Location: Costa Rica Farm: Volcan Azul Producer: Alejo Castro Varietal: CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Growing Altitude: 1500m Processing Method: Red HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Decaffeinated by Swiss WaterSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'. Roast: Medium Roast Flavour Notes: Raisins, Nougat & Red Fruit Sweetness: ●● ● ● ○ BodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.: ●●● ● ○ AcidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.: ● ● ○ ○○ More about the SP project. Roasted Coffee Beans (Ristede hele kaffebønner)