The cup exhibits - good sweetness, syrupy mouthfeel with balanced fruit notes and an impressively long, flavour-saturated finish for a decaf.
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Per 250g pack - not the usual smaller 227g
Additional information:
Coffee: Buena Vista - Co2 Decaf
Farm: Various small growers
Varietal(s): Typica and Caturra
Processing: Washed
Owner: Various small growers
City: Caranavi growing region
Region: Caranavi
Country: Bolivia
Certification: None
This coffee comes out of the Buena Vista wet mill in Buena Vista, which is located right in the heart of the Caranavi growing region of Bolivia.
The Caranavi growing region is made up of thousands of small growers that have no processing facilities, so take their cherries to large wet mills such as Buena Vista where the fruit is bought directly by the mill by weight and processed together in lots without any separation.
Bolivia used to suffer from huge quality issues - mostly brought about by poor pre and post-harvest techniques - but for a number of years the Bolivian coffee industry, with help from a number of development agencies and aid organisations, has been slowly improving and fine-tuning itself - focusing on the wet and dry-milling practices in order to produce fine quality in the cup. Today international recognition has grown to such an extent that around 70% of the country’s annual output from its 23,000 small growers is now exported to specialist markets.
Co2 Process:
Coffee beans are mixed with pure water.
• When the coffee absorbs the water the grains expand, their pores get opened and the caffeine molecules become mobile.
• At this point carbon dioxide is added ( A 100% Natural Element) at a 100 atmospheres pressure to the pure water.
• Basically the water and the carbon dioxide are mixed to create sparkling water.
• The carbon dioxide acts like a magnet and attracts all the caffeine molecules that become movable.
• When the caffeine is captured by the carbon dioxide, this is removed.
• The carbon dioxide is very selective and it doesn't touch the carbohydrates and proteins of the coffee beans.
• The carbohydrates and the proteins are the ones that give the coffee the flavor and smell after it is made.
• When the carbon dioxide has finished removing the caffeine, the coffee seeds are dried naturally
• Carbon dioxide is then recycled and caffeine is sold for other commercial uses.
Benefits of this method:
• Extracts caffeine effectively. Is a direct contact method but does not use chemicals.
• Does not chemically affect proteins or carbohydrates of the coffee beans.
• The byproducts are natural and a 100% recyclable.
Cupping Score:
Clean cup: 7
Sweetness: 6
Acidity: 5
Mouthfeel: 6
Flavor: 7
Aftertaste: 7
Balance: 6
Overall: 6
Correction +36
Total 86
Brewing Notes:
Filtered: Yes
Espresso: Yes
