Decaf Mexico Esmeralda Espresso. -Medium Roast
Roast: Light
Country: Mexico
Region: Various
Producer: Various small holder farmers
Processing: Washed, EA Sugarcane Decaffeination
Altitude: Various
Taste
Cherry, almond, and baking spices in the aroma. A lower toned cup with hints of milk chocolate. We recommend this coffee first and foremost for espresso use, as a doppio espresso or americano. Also an excellent option for a Moka Pot!
Background
This lot was decaffeinated using the "sugarcane" process, a solvent-based decaffeination method using ethyl acetate, derived from sugarcane or beets. The process includes steaming the beans to open their pores and rinsing with the solvent to remove caffeine. Sugarcane process decafs are rapidly gaining a reputation for quality and transparency of flavor, particularly those from Colombia.
This is one of the few lots we have found not from Colombia or Peru. New Decaffeination facilities utilizing the Sugarcane EA method have recently opened in Germany and Honduras and we look forward to seeing these decafs from a wider variety of origins in the future.
This coffee is a blend of washed coffees sourced from across the coffee growing regions of Southern Mexico. This coffee is a little bit lower toned than than the Colombian decafs we have featured in the past and makes for excellent espresso. With this coffee We decided to roast as a medium roast with espresso use in mind. We have tried to capture the essence of our Espresso Classico blend in a decaf coffee. It also makes for a pleasant pour-over with hints of chocolate and spice.