Décaf - Mexique

$18.75

Livraison gratuite +45$ ou frais fixe 10$

Poids:
Mouture:
Quantité:

Impressions: meringue, datte, épices, pamplemousse
Degré de torréfaction: 4/6

Pays: Mexique
Région: Chiapas
Variétés: typica, bourbon
Procédé: lavé
Décafféination: Mountain Water Process
Partenaire d'importation: Osito

Nous apportons beaucoup d'importance au décaf!

Ce n'est pas une technique de vente, c'est la vérité! Nous choisissons souvent de boire notre décaf avant de boire nos autres cafés, parce qu'il est juste trop bon! Vous aimerez les notes d'épices, la touche d'acidité et beaucoup de chocolat!

Qu'est-ce que la méthode Mountain Water Process? Très similaire à la technique de Swiss Water Process. Honnêtement, nous n'avons pas trouvé de différence entre les deux méthodes, mais nous avons remarqué que les saveurs sont plus intactes avec le mountain water. De plus, Osito choisi des grains de café verts de haute qualité avant le processus de décaféination pour plus de saveurs dans la tasse.

Nous utilisons également notre décaf dans notre Mélange Mindful, que l'on mélange avec notre autre café du Mexique.

Pour une version plus délicate de café décaf, cliquez ici!

Techniques d'infusion

Méthode Entrée  Ratio Sortie Temps
V60 23 g 1:16  370 g 3:00 à 3:45 min
Chemex 42 g 1:16 670 g 4:45 à 5:30 min
Presse Française 23 g 1:15.5 355 g 3:30 min
Espresso 18 g 1:2.1 38 g 28 à 34 sec

We are officially in the golden age of decaf! As roasters, it's so easy to find a good decaf these days, and this one is exceptional.

Sweet and balanced, most people usually won't notice it's not a full caffeine coffee.
It's feels like dates and chocolate at first, and finishes like a baking spices and meringue pie. The hints of grapefruit acidity make everything come together nicely.

Method Dose Ratio Time
Espresso 18 g 2.2:1 30-35 sec
Espresso with milk 18g 2:1 32-35 sec
Americano 18 g 2.3:1 30-35 sec

V60/Origami 

23 g 17:1 3:30-4:00 min

 Chemex & Batch Brew

40-60 g 16:1 4:15-5:30 min

 French Press

18-25 g 16:1 3:45 min steep time

Farmers: Amatenango producing group (8 farmers) (part of Siprocafe)
Exporter: UNTAO
Importer: Osito Coffee
Sourcing partner: Red Beetle Coffee Lab

This coffee was bought through a COOP called Siprocafe. There is a smaller group of 8 farmers from Amatenango within that COOP that Osito has been buying from since their first year in Mexico.
As their longest and most important relationship in the country, we wanted to support them as much as possible so we not only bought our decaf from those 8 farmers, but also their main lots.
This communal blend is from the same trees as our caffeinated coffee, Amatenango. Since they produce the same varietal and process it together, the profile is super homogenous. 
 
Price paid to Osito for the green coffee: 5,30USD/lb
(+ 40 cents in shipping, +25cents storage fees over 6 months)
 
FOB Price Osito paid at origin before export: 4,50USD/lb (export cost around 0,35USD/lb, decaffeination cost around 85cents/lb)
 
Farmgate price (aka what the farmers received): 90 Pesos/kg of parchment (meaning around 2,50USD/lb of green coffee)
Local price in Chiapas at the time of buying: 75 Pesos.
A recent spike in global coffee prices makes this difference between market price and what Osito is paying smaller than usual. As a comparison, last year the market was around 45/55 pesos locally but Osito was paying 70/85 pesos range.
 
Other costs: UNTAO, the exporter, is responsible for milling the coffee (removing the husk), storage, and bagging before export. (adding around 0,20USD/lb)
 
Red Beatle is a sourcing company operating in Mexico and Peru. They connect farmers with roasters and importers and do important technical work with farmers (agronomy, improving quality, better processing, etc) and are an important technical partner for many farmers. (their services adds between 0,30-0,60USD/lb)

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