Kiss the Hippo Coffee - Monte Bonito Decaf
Tasting Notes: Dark Chocolate, Butterscotch, Brazil Nut.
Recommended for espresso.
|Producer||Dozens of small family farms|
Dozens of small family farms
|Cultivar||Castillo, Colombia, Caturra|
|Process||Carbonated Water Decaffeination|
|Harvest||February - April|
Monte Bonito was decaffeinated using the Carbonated Water method. Just like other decaffeination processes such as the Swiss Water or CO2 method, the unroasted coffee is submerged in warm water, where it expands. The water is then carbonated, allowing it to attach to the caffeine molecules so it can be removed before the coffee is dried. After processing, the coffee becomes rounder in flavour, softer in acidity, and creamier.
We like this method because it is zero waste. The caffeine is used for carbonated drinks, the water is filtered the remains are used as part of cow feed and the water is used in future batches.
This lot is like so many great Colombian coffees, composed of coffee grown on small family farms that are usually only a couple of hectares big. Although made up of coffee from different producers, the farms share many of the same growing conditions, from soil to cultivars to climate and plant care. This means that the coffees have an incredibly similar taste experience, giving them an incredibly clear flavour profile when blended together.