FLAVOR PROFILE 

In a blind tasting, this is a coffee that people have not been able to identify as a decaf.  This is a mild, sweet, easy to drink coffee with notes of chocolate, caramel, and strawberry.  Using a scale of 0-10, the cup profile has higher sweetness (8-9), moderate acidity (6), medium body (4-5), and little to no bitterness.  

RECOMMENDED BREWING METHODS

This coffee was roasted to be brewed as filter/drip, immersion, and cold brew.  It is not one we enjoy as espresso as it is too bright.  We recommend starting with a water temperature between 201-208F (brew method dependent).  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.      

ABOUT THIS COFFEE 

This coffee is a blend of our Colombia Magdalena Sugarcane Decaf, our Ethiopia Kossa Geshe Swiss Water Decaf, and our Mexico La Pluma Mountain Water Process Decaf.