Farmer/Grower: A collective of growers in the Marcala Region
Varieties: Red Catuai, Yellow Catuai
Altitude: 1450 m.a.s.l.
Density: 1.13 g/ml
Harvest Date: March, 2021
Arrival Date: December, 2021
Grade: SHB, ORGANIC
SCA Cupping Score: 84.75
Fragrance and aroma of cocoa butter, flavors of caramel, brown sugar, vanilla with an aftertaste of yellow fruits, nice citrus acidity like grapefruit and orange with a heavy body and creamy mouthfeel.
Decaf can be tricky to roast due to its darker than normal appearance. The humidity of this coffee is not as dry as most Swiss Water Decaf and the coffee roasts a bit more like conventional coffees. This honey processed lot shows a lot of character on the cupping table and can be enjoyed from light to medium to dark roasts, depending on preference. A light roast will have much more acidity than typical decaffeinated coffees.
Yellow and red catuai varieties are pulped and dried in their mucilage as a honey. The coffee is then shipped to Descamex in Mexico where the caffeine is removed with pure water from Pico de Orizaba using a water saturation process that removes caffeine without the use of chemicals.