DecaffeinatedDecaf
Roasted by Micrology Coffee Roasters in Osborne Park, WA
Tasting notes
Walnut, toffee, caramel with a smooth rounded finish. Medium bodied, medium acidity.
In the roaster's own words.
- Origin
- Mexico · San Mateo Yoloxochitlán, OaxacaFlor De Corazon
- Roast
- Medium · For espresso
- Process
- Washed
- Caffeine
- DecaffeinatedThe roaster does not say which decaffeination process.
- Varietals
- Bourbon, Typica
- Altitude
- 1700-1900 masl
What Micrology Coffee Roasters say
Deep in the mountains of northern Oaxaca grows the Flor de Corazón, a rare magnolia so loved by local farmers that its petals are used to make floral infusions and aromatise hot drinks. It also happens to be a brilliant companion to the coffee plant, attracting bees and shading the coffee trees below. These multigenerational family farms process their coffee on site at their own micro wet mills, hand-sorting, floating and pulping the cherries before a lengthy dry fermentation of 25 to 30 hours, longer than most. After 15 to 20 days on the drying beds, the result is a coffee that carries the care, culture and character of every family involved.
Quoted from their product page.
