Rich and chocolatey with sweet caramel notes. You won't believe it's decaf!
This is a single origin speciality decaf coffee, from the Cocafelol co-op in the mountains of the Ocotepeque Department in western Honduras.
These single-origin Swiss Water decaffeinated coffee beans are grown at an altitude of 1100-1400m, the varietals are Caturra and Pacas. The Speciality Coffee Association score for this coffee is 83, and these coffee beans are Organic, Fairtrade & Swiss Water decaffeinated.
This coffee has been decaffeinated using the Swiss water decaf process, this is a decaffeination process that removes most of the caffeine, without stripping away the taste.
How it Tastes
Yes this is a decaf, but no, it doesn't taste like muck! In fact, it tastes incredible! Try it on someone who loves their coffee, don't let them know it's decaf until they've tasted it, and I'll bet they'll be amazed!
To the most obvious flavour I can relate the taste of this decaf single origin to, is milk chocolate & caramel. In fact, it reminds me of one of my favourite chocolates which I won't name, but it rhymes with Padburies Fairy Silk Caramel.
If you're new to flavour notes in speciality coffee, please note that when we're talking about taste notes we're not talking about flavours that are so strong that you think they're artificially flavoured, they're usually relatively subtle.
If you have a really well-developed palate then you may detect really strong flavour notes, but if you don't to begin with, stick with it.
Keep tasting different coffees, and don't mask them with milk and sugar (if you're making milkies and/or adding sugar just taste the coffee each time you brew before you add anything to it), you'll find that your palate develops over time and you start to taste things in your coffee that you didn't previously notice.
Cocafelol co-operative, Honduras.
Cocafelol is a co-operative of around three hundred smallholder producers within the Ocotepeque department in the west of Honduras. This is a breathtaking mountainous region spanned by a number of biodiverse and important national parks, and the conditions here, particularly the fertile volcanic soil, are amazing for high quality coffee. The Cocafelol co-op continually works to assist its smallholder coffee farmers to improve the quality and variety of coffee produced, and has invested a great deal into organic production.
