1 d/300gr, 15+ screen - expect to find a few broken, insect damaged, and quaker beans d/300gr, 15+ screen - expect to find a few broken, insect damaged, and quaker beans - a very nice prep for Mexican coffee, really
This custom decaf is from a producer group in Jaltenango micro region of Chiapas. It's basically a corporate entity of sorts, collectively owned by farmers nearly 3000 families in total. They work in several highland growing regions - mostly inhabited by indigenous Mayans - and this Jaltenango coffee is from a group of around 300 small-holders. We selected this coffee for decaffeination based off the sweet yet mild cup quality of the non-decaf version. It turned out quite well as a decaf too, offering much of the same - a quality drinking coffee and certified organic to boot! Like our other custom decafs, this was processed by the folks at Swiss Water in Vancouver, Canada. Water is used to swell the green coffee, making it porous, and then to flush 99.9% of the caffeine, leaving behind much of the volatile compounds that affect flavor and aroma. A wonderful non-chemical based decaf system that creates a non-caffeinated version closely resembling the original coffee.
The dry grounds have a nice raw sugar sweetness with baking spice hints, and even at City+ start to take on some roast complexity. The wet grounds show clarity, a bit of malt sugar and raisin, echoed on the break. The cup is balanced, and up front shows really nice acidity. The sweetness is like simple syrup, refined and providing a nice base flavor. As the cup cools the acidity is near tannic, like black tea, a flavor that is also produced in the finish. The closer you creep toward FC, the more roast tone is added to the cup adding a carbon/bitter note to cocao-like flavor. Not bad, but best well before 2nd snaps where an ashiness is found.