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Country: ColombiaRegion: HuilaFarm: SmallholdersImporter: Cafe ImportsAltitude: 1200-2100 maslVariety: Castillo, Colombia, CaturraProcess: Ethyl Acetate Decaffeination
Flavour Profile: Roasted Figs, Peanuts, Cocoa
IN THE CUP
This coffee decaffeinated coffee is as delicious as full caffein coffee. It is super sweet and has notes of roasted figs, peanuts and cocoa.
STORY BEHIND THE CUP
The name Alirio Aguilera is synonymous with incredible quality coffee in Colombia. Don Alirio placed 1st in the 2013 Colombia North Cup of Excellence and has been officially recognised as an ‘enterprising producer’ in his home state of Huila. Alirio’s farm ‘San Isidro’ is located at 1600-1800MASL in the department of Palestina, on the far southern border of Huila and Cauca states. On the 8.5ha farm he primarily grows Bourbon, Caturra and Pink Bourbon, alongside small plots of Geisha and Tabi.
This Colombia decaffeinated coffee is naturally processed using Ethyl Acetate (E.A), a natural solvent derived from fermented sugar or molasses products. It is used as a solvent to remove the caffeine from the green coffee. The EA is derived from sugar cane, hence the very sweet cup profile typical of this process.
Hario V60 2 CupDose: 16g coffee | 240g Water at 90°C
Step 1 (0 minute)Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!