Faded

Tasting notes

In the roaster’s words

Faded (Decaf Blend) Colombia / Brazil Tasting notes: Coconut, milk chocolate, mint humbug Origin: Colombia 45% / Brazil 55% Region: Armenia, Quindío (Colombia) / Cerrado, Minas Gerais (Brazil) Farm / Producer: Santa Mónica, Jairo Arcila (Colombia) / Various farms and producers via Volcafe Brazil (Brazil) Varietal: Castillo / Catuaí, Mundo Novo Process: Coconut honey process / Natural and pulped natural, sugarcane (ethyl acetate) decaf Altitude: 1,450-1,500 MASL / 900 MASL A comforting decaf with a bit of fun in it. Coconut up front, milk chocolate underneath, and a cool mint humbug finish. It's creamy, sweet and smooth, and you'd never guess it was decaf. The Colombia (45%) Honey Coconut Castillo from Santa Mónica in Quindío, produced by Jairo Arcila. Only fully ripe cherries are picked, then fermented for 72 hours in an anaerobic environment with fresh coconut added. The coffee is then pulped, honey processed and dried for about 14 days. That gives a creamy, tropical sweetness with real clarity. The Brazil (55%) Happy Capybara, a regional blend from Minas Gerais, processed as a natural and pulped natural lot. It's decaffeinated in Bremen using the water and ethyl acetate (EA) process, often called the sugarcane process. The green coffee is soaked and steamed to open its structure, then washed in an EA solution to remove the caffeine. It's steamed again to remove any residual EA, then dried, cooled, polished and quality checked before export. The process keeps the sweetness and body, so the cup stays smooth and balanced. In the cup Rich and easy-drinking, with coconut, milk chocolate and mint humbug all coming through together.

Notes

Decaf blend composed of 45% Colombia Honey Coconut Castillo and 55% Brazil Happy Capybara regional blend; Colombia component fermented anaerobically with fresh coconut added before honey processing, Brazil component natural and pulped natural then decaffeinated using water and ethyl acetate in Bremen.