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Brazil Cerrado WP Decaf

This decaf is a great blend base, for low-caf or decaf espresso, or straight. Good body and an interesting mild fruity-caramelly sweetness, creamy body, nice chocolate biscuit roast taste, mild overall, low acidity. Full City to Full City+
Out of stock
83.3
  • Process Method No
  • Farm Gate No
Region South America
Arrival date Jan 30 2012
Grade 2/3s SS FC
Appearance .2 d/300gr, 17-18 Screen
Roast Recommendations Full City to Full City+: works best as a lighter roast for brewed coffee.
Weight 1 LB
Recommended for Espresso Yes
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Decaf Brazil is a mild cup, and one of its best uses is for decaf blends (espresso, or to add body to darker roast drip-brewed decaf mix). But it can offer an interesting straight roast if you target the right roast level. It adds body and is a good "backdrop" in terms of roast taste. A backdrop coffee fills out the background of the cup and does not interfere with your "highlight" coffees, the ones that are going to be the exclamation point of your cup character. If you want earthiness in the cup, a Sumatra or Sulawesi can do this for you and provide body. But if you are not trying to develop an earthy "wild" blend, but want a cleaner espresso cup, then Brazil is very useful. It has great espresso use to create low-CAF or decaf blends with body and depth. If you like a very soft espresso cup, you will enjoy this Brazil as a straight decaf espresso (its a bit too mild for me). This Cerrado-region coffee is a traditional Brazilian dry-process coffee. What's that mean? Dry-process means that the ripe coffee cherry is picked by hand, laid out on patios to dry and then the outer pod and inner parchment layers are removed in one milling process to reveal the green coffee seed. But the old traditional Brazilian dry-process was dried on the tree, not on a patio! When a coffee is 100% tree-dried it can be too wild and have unpleasant off flavors. So before decaffeinating this coffee originates with a good lot of coffee, and the new water processor in Mexico that is producing decafs with more origin character than the previous SWP sources. Although the aromatics are low, this is an excellent "special purpose" coffee, great for a lo-caf blend base, and it's a nice low acid brewed cup at C+ roast. The flavor has a nutty tone in the lighter roasts, and creamy body, with mild chocolate biscuit roast taste emerging at FC level. There is a slightly fruity, caramelly sweetness. For espresso, it produces adequate crema, and works as a backdrop for your caffeinated grace note coffees in the blend (Yemeni, Harar, Etc). The shots I have pulled with 100% Brazil WP decaf were very nice too, but would not cut through milk in cappuccino etc very well. Of course, if you make your cap correctly (1.5 oz espresso and a maximum of 3 oz milk) it will do fine. If you need an all-decaf espresso I would recommend 60% Brazil decaf, 20% of an Indonesian decaf like Sumatra, and 20% of a Central American decaf or Ethiopia decaf.