Decaf Espresso

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Comforting
  20
• Funky
  20

Roasted to order and shipped within 24 hours of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. Whole bean, 100% specialty arabica. A naturally decaffeinated Honduran single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. for full-flavour espresso Decaf Espresso is a single origin from the La Cidra lot in Honduras' Lempira department, grown by producer Renato Sánchez and decaffeinated using the gentle ethyl acetateSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'. process. Medium roasted in Kuala Lumpur, it's for espresso lovers who want yellow plum, cloudy apple juice and chocolate with none of the caffeine. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Yellow Plum · Cloudy Apple Juice · Chocolate Bright malic 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. over a rich, chocolatey 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., with caramel-praline sweetness and a touch of red fruit on the finish. Coffee Details Origin Honduras Region Lempira Farm / Lot La Cidra Producer Renato Sánchez VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. CatuaíCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Processing WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly., Ethyl Acetate decaf Roast Level Medium Tasting Notes Yellow plum, cloudy apple juice, chocolate About This Coffee This is the decaffeinated version of La Cidra, grown in Honduras' Lempira department. The ethyl acetate process strips the caffeine while keeping the caramel-praline notes and malic acidity that make Renato Sánchez's coffee so distinctive, married to the sweetness and texture the decaf process brings. Renato began at the age of 25 with a single hectare of Catuaí seedlings, expanding his farm in stages ever since. In 2006 he entered Honduras' Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums., his first exposure to the international specialty market. It took years to find a repeatable foothold, which came once he began working with Beneficio San Vicente in 2022. This year's Catuaí lot carries a little more fermentation than usual, adding a touch of red fruit and berry to an otherwise classic washed profile. How to Brew Decaf Espresso Espresso Brewing ratio 1 : 2 Ground coffee 18g Espresso yield 36g Brew time 28–32 seconds If the shot runs too fast or tastes thin, grind finer; if it chokes or tastes harsh, grind coarser. Aim to land inside the 28–32 second window. How Much Coffee Is in a Bag? The 350g ba