Repose Decaf

Strawberry, raspberry, brown sugar. A decaf that tastes like an experimental lot, because it is one.

Sebastian Ramirez co-fermented this Colombian coffee anaerobically with strawberries and glucose before it was decaffeinated. The fruit comes through the decaf process. Most decafs aim for inoffensive. This one aims for interesting. The Ramirez family has grown coffee for over a century; Sebastian is now known worldwide for experimental processing.

Decaffeinated with ethyl acetate made from sugarcane. The green coffee soaks in the EA solution, which bonds to the caffeine, then it is steamed to remove any residue. Methodical rates it 7 of 7 on their scale, their most avant-garde coffee.

Details

• Tasting notes: strawberry, raspberry, brown sugar
• Origin: Quindío and Huila, Colombia; 1,750 m
• Producer: Sebastian Ramirez with Finca Las Flores
• Varieties: Caturra, Pink Bourbon
• Process: anaerobic co-ferment with strawberries and glucose, then sugarcane EA decaf
• Methodical scale: 7 of 7 (1 is Classic, 7 is Avant-garde)
• Best for: pour over, espresso
• Methodical's espresso recipe: 18 g in, 38 g out, 30 seconds
• Sizes: 12 oz, 2 lb, or 5 lb; whole bean
• Roasted by Methodical Coffee in Greenville, South Carolina