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Catalog/Tatacoa - Decaf
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Tatacoa - Decaf
Boxcar Coffee RoastersIncluded ($25/month)
On the subscription, not a one-off shop price.
Colombia
dried berrycaramel
This decaf not only holds its own against its caffeinated counterparts, but shines in its own right with loads of sweetness, dried berry notes, and a distinct caramel finish. This coffee is from the Huila region of Colombia. It is decaffeinated using ethyl acetate, a naturally occurring compound and solvent derived from fermenting sugar cane. We like this process because it leaves the origin character more intact than other methods and requires less energy usage, as the processing is done in Colombia before transport to the US. Producers: 60 small farmers. Elevation: 1650-2000m. Variety: Caturra, Colombia, Castillo. Process: Washed, E.A. Decaf.
Heart it if you’d brew it, or pass.
Brew it
- Cold brewSteeped in cold water for hours, then filtered. This coffee turns sweet and low-acid, without the bite of a hot brew.
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How to cold brew Tatacoa - Decaf. It is a coffee from Huila, Colombia.
You’ll need
- Jar or French press
- Coarse grind
- Cold water
- Filter
- The best way to prepare cold brew is a coarse grind and a long steep in cold water.
- Use 1 part coffee to 8 parts water for a concentrate, about 80g coffee to 640g water.
- Stir, cover, and steep in the fridge for 12 to 16 hours.
- Filter gently, then dilute about 1:1 with water or milk and serve over ice.
- French pressSteeped, then pressed through a metal screen. The oils stay in the cup, so this coffee drinks heavier and rounder.
Flavor profile
Tatacoa - Decaf breaks down as fruity and caramel.
Fruity×1
dried berry
Ripe fruit. Berries and stone fruit taste juicy and sweet, not sharp.
Caramel×1
caramel
Cooked sugar. Toffee, honey, or maple sit with the roast instead of tasting like fruit.
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