Mango Smoothie - Decaf Thermal Shock
Mango Smoothie is one of our favourite decafs we've had to date. With a creamy tropical sweetness, and a juicy mouthwatering acidity reminding us of pineapple and tangerine, it's a decaf that may change your opinion on decaf. This coffee is produced by our friends at Finca El Paraiso.
250g
Mango Smoothie - Decaf Thermal Shock
September Coffee Roastery
119 Iber Road
Unit 9
Ottawa ON K2S 1E7
Canada
- Variety: Castillo
- Country: Colombia
- Region: Cauca, Colombia
- Process: Thermal Shock Decaffeinated
- Altitude: 1930 MASL
- Producer: Alex Bermudez
- Farm: Finca El Paraiso
- Roast Level: Light
In the cup
We taste the sweetness of creamy mango lassi, sweet and juicy pineapple, and sparkling tangerine like acidity. This coffee has an incredibly creamy body and a long sweet finish.
Funky
Experimental
About The Producer
El Paraiso and the Bermudez family are absolute geniuses when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks, they use precise bio reactors to ferment the product. We have come to know Alex and Finca El Paraiso's team as the world leaders in coffee processing.
Processing
Rather than using standard anaerobic fermentation tanks, Alex uses precise bio reactors to ferment the product. He measures everything from time, temp, ph, sugar content and microbial load. The process of this profile begins with the proper harvesting of the coffee cherries at an optimum point of ripeness. This decaffeinated lot undergoes a semi-washed culturing process with Saccharomyces cerevisiae, before decaffeination via sugarcane-derived ethyl acetate.
Variety
Castillo is a hybrid variety. It is a cross between Caturra and Timor. Carefully created for its resistance to leaf rust, Castillo is a hybrid variety that now makes up 40% of Colombia’s coffee crops. It is a “dwarfed” tree that can be planted in high density, resulting in generous crop yields.
Transparency
Direct
Roasted Costs