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Death before decaf? I don’t know, man. Sounds a little extreme.
The emergence of interesting decafs is one of the coolest things that I’ve seen in my career. Long gone are days of hemming and hawing over a late afternoon caffeine consumption. Because now there’s fun decaf. I mean it’s a coffee that you want to drink anyway because it tastes good. That’s exactly what we have here from Sebastian Ramirez and Finca El Placer. Some of you may recognize Sebastian as the producer of our last drop, the blackberry co-fermented caturra. Well we’re back with another standout co-ferment from El Placer. This one features a five day anaerobic fermentation with wine yeast and dehydrated strawberries. The cherries are then pulped and fermented for three more days before drying. After drying and milling the coffee was decaffeinated using the ethyl acetate process.
What gets me about this coffee is the sweetness. It’s decadent and syrupy like molasses. The mouthfeel is juicy and coating. And yeah, the red fruits are out in droves. Strawberry, raspberry, a hint of cherry, and just a little peach lurking on the after taste. Sometimes you need the good times to be less jittery. Sometimes you need decaf.
~ Joe
PRODUCER: SEBASTIAN RAMIREZ, Finca El Placer
VARIETY: CATURRA
PROCESS: RED FRUIT CO-FERMENTED, EA DECAF
GREEN COSTS: $15.00
TASTING NOTES: STRAWBERRY, RASPBERRY, MOLASSES, CHOCOLATE
(250 grams whole bean)
Death before decaf? I don’t know, man. Sounds a little extreme.
The emergence of interesting decafs is one of the coolest things that I’ve seen in my career. Long gone are days of hemming and hawing over a late afternoon caffeine consumption. Because now there’s fun decaf. I mean it’s a coffee that you want to drink anyway because it tastes good. That’s exactly what we have here from Sebastian Ramirez and Finca El Placer. Some of you may recognize Sebastian as the producer of our last drop, the blackberry co-fermented caturra. Well we’re back with another standout co-ferment from El Placer. This one features a five day anaerobic fermentation with wine yeast and dehydrated strawberries. The cherries are then pulped and fermented for three more days before drying. After drying and milling the coffee was decaffeinated using the ethyl acetate process.
What gets me about this coffee is the sweetness. It’s decadent and syrupy like molasses. The mouthfeel is juicy and coating. And yeah, the red fruits are out in droves. Strawberry, raspberry, a hint of cherry, and just a little peach lurking on the after taste. Sometimes you need the good times to be less jittery. Sometimes you need decaf.
~ Joe
PRODUCER: SEBASTIAN RAMIREZ, Finca El Placer
VARIETY: CATURRA
PROCESS: RED FRUIT CO-FERMENTED, EA DECAF
GREEN COSTS: $15.00
TASTING NOTES: STRAWBERRY, RASPBERRY, MOLASSES, CHOCOLATE
(250 grams whole bean)