FLAVOR PROFILE

As a medium-light roast, this coffee produces a balanced cup with notes of orange, vanilla, and caramel that few would be able to identify as a decaffeinated coffee.  Using a scale of 0-10, the cup profile has higher sweetness (8), moderate acidity (5), medium body (5), and no bitterness.  

As a medium-dark roast, this coffee produces a rich and flavorful cup of coffee with notes of dark chocolate, vanilla, caramelized sugars, and the occasional hint of cinnamon.  Using a scale of 0-10, the cup profile has moderate sweetness (4-5), lower acidity (1-2), a heavy body (7), and little to no  bitterness (0-1).  

RECOMMENDED BREWING METHODS

As a medium-light roast, this coffee is versatile and is great brewed as filter/drip, immersion, cold brew, but is not one we enjoy as espresso though we know others who do.  As a lighter roasted coffee, we recommend starting with a water temperature no lower than 200F as lighter roasts are more prone to under extraction.  If the coffee tastes sour, 1) grind finer, 2) gradually increase the water temperature, and/or 3) decrease the amount of ground coffee or water used to increase the extraction.  If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used.  For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences.  For espresso, we would recommend using a higher water temperature (e.g., 203F) if your machine allows and starting with a 1:3 ratio (e.g., 18 grams of coffee to 54 grams of coffee in the cup), but incrementally try longer ratios of 1:4 and 1:5, etc. until you find the balance of flavors you prefer.  The longer ratio will allow the coffee to properly extract and reduce any unwanted sourness, but will come at the cost of reduced body, which we do not prefer.

As a medium-dark roast, this coffee is versatile and is great brewed as filter/drip, immersion, cold brew, and espresso.  As a darker roasted coffee, we recommend starting with a water temperature of 197-200F as darker roasts are more prone to over extraction.  If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used.  For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences.  For espresso, we recommend starting with a 1:2 ratio but experimenting with a slightly smaller (1:1.5) and larger ratios (1:2.5).  Our preference for this coffee as straight espresso is a ratio of 20 grams of coffee in with a yield of 35 grams of espresso out in the cup.  

ABOUT THIS COFFEE 

This coffee was decaffeinated in Mexico using the Mountain Water Decaffeination Process. 

Producers: 32 Farms

Continent: North America

Country: Mexico

Region: Oaxaca, Sierra Sur, Lachao

Altitude: 1700-1900 MASL

Variety:Typica la Pluma and Mundo Novo

Processing: Washed; MWP

Green Coffee Certifications: USDA Organic

Harvest Period: Summer – Fall  2022

Transparency

Want to learn more about this coffee and the producers who make it possible?  Want to learn more about the prices we paid for this coffee?  We paid $7.91 per pound for the green coffee.  Our goal is to create more transparency about our purchasing decisions so that you can make as informed a buying decision as possible.  Click on the following link from the importer we purchase this coffee from, Crop to Cup Importers/Showroom Coffee, to learn more about this coffee and the producers who make it possible: