Repose Decaf

Origin

Tasting notes

Character

• Experimental
  60
• Funky
  50

A decaf coffee bursting with fruity goodness and funkyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. flair, perfectly embodying its avant-garde title. In the landscape of experimentally-processed coffees, rarely do you come across one that has been decaffeinated. We take pride in the quality of our decaf coffee and we decided to bump it up a notch. Thanks to Sebastian Ramirez, this AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. coffee has been co-fermentedCo-fermentationCoffee fermented together with added fruit, yeast, or spices, which imprint their flavor on the bean. Loud, candy-like cups; purists debate whether it still 'tastes like coffee'. with strawberries & glucose to achieve a fruity flavor that cuts through the decaffeination process. The Ramirez family has been in the coffee business for over a century, initially focusing on traditional cultivation and processing methods. However, when Sebastian joined the family business, his thirst for knowledge and technical expertise led him to dive deep into the production of experimental processed coffees. Today, Sebastian is renowned globally as an expert in experimentation. How it's decaffeinated This coffee is decaffeinated using the E.A. method, a natural processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. which maintains the coffee's integrity during decaffeination. The E.A. process includes soaking the unroasted coffee in a solution of water and Ethyl AcetateSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'. (E.A.). Ethyl Acetate begins with sugar cane that is turned into molasses. The molasses is then fermented to create ethanol and processed with acetic acid to create the Ethyl Acetate that will be used in the extraction of caffeine. Ethyl Acetate is used extensively in food and is known for bringing a fruity flavor to hard candy, chewing gum, ice cream, and other products. It can also be naturally occurring in fruits (pineapple, berries, apples, and pears), and is a key to the flavor of rum. The unroasted, green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft. is soaked in the E.A. solution which bonds to the caffeine, extracting it out of the bean. Once all the caffeine is removed, the bean is steamed to remove residual E.A., and voila! You’ve got decaf!