This decaf is made up of coffee from member producers of a cooperative in Marcala, Honduras. It’s a beautiful rich, sweet, chocolatey, hazelnut profile. Absolutely crushable :) Grower Café Organico Marcala, S.A. (COMSA) | 1500 coffee producers Altitude 1300 – 1700 masl Variety Bourbon, Catuai, Caturra, Lempira, Ihcafe 90, Pacas, and Typica Soil Clay minerals Region Marcala, La Paz, Honduras Process Fully washed and dried in the sun and mechanical dryers Harvest November – February Brewing Method Recommendation: Filter/Pourover Recipe Dose · 30g Water · 450g Temp · 203F Ratio: 15 to 1 Water to Coffee for a full bodied cup. Use a little more water up to 17:1 ratio and may find some more delicate florals and lighter pineapple and melon notes to come through in the cup. Brew Time: 4:00 of contact time is a good starting point. Espresso Recipe Coffee Dose · 20g Beverage Weight · 50g Ratio: 2.5:1 is a good place to start for this medium-light roast. Brew Time: 30-26 seconds Temp · 201F @ 9bar
