Costa Rica Palmeras Decaf

When hot, spices like nutmeg and all-spice highlight the cup profile, shifting toward caramel and cocoa as the temperature cools a bit. The sweet aspect takes on a malt and molasses flavor in the finish. There's a gentle acidity that is tea-like, and balances the overall cup profile. This coffee cups markedly better with at least 24 hours rest, but even better at 48 hours if you can plan ahead.
Out of stock
85.2
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate No
Region Central America
Processing Wet Process, then WP Decaf
Drying Method Patio Sun-dried
Arrival date Jan 1 2014
Lot size 20bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail Catuai, Caturra
Grade SHB
Appearance .0 d/300gr, 17-18 Screen
Roast Recommendations City+ to Full City+. It can be difficult to judge surface color - pay close attention to audible 'snaps' for this one.
Weight 1 LB
This decaf coffee originated from the Alajuela region in Costa Rica's West Valley. Though it's not a coffee we sourced ourselves, we do know that it's from a single coffee cooperative whose membership has grown to roughly 1350 members. We've worked extensively in this part of Costa Rica in the past (particularly in Naranjo), and so the quality of this decaf is no surprise. This particular coop has helped subsidize much of the grower's agronomical costs as well as provide medical services to coop member families. Contributing farmers are in the 1300 meters range, and growing mainly Caturra and Catuai. Programs are in place to cut down on water consumption, transfer to organic fertilizers, and protect the surrounding forest.
The dry fragrance has a pronounced sweetness of dark brown sugar, and with a note of powdered ginger. This expression really comes through in the wet aroma and is like cinnamon sauce, brown sugar and raisin. A malty smell comes up off the break and is slightly 'decaffy', but sweet none the less. The cup has a surprisingly clean set of flavors, and not overly complex. When hot, spices like nutmeg and all-spice highlight the cup profile, shifting toward caramel and cocoa as the temperature cools a bit. The sweet aspect takes on a malt and molasses flavor in the finish. There's a gentle acidity that is tea-like, and balances the overall cup profile. This coffee cups markedly better with at least 24 hours rest, but even better at 48 hours if you can plan ahead. That said, the initial cupping we did was half a day out of the roaster and the coffee still yielded nice results.