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Fruit-forward and super sweet

DECAF | Brazil Fazenda São José

€19,90 EUR

MLETI SLOG: polnozrnato

Količina:

Neizmerno uživaš v okusu in ritualu pitja kave, vendar kofein ni tvoj prijatelj? Poskusi brezkofeinsko kavo!

Mnogi ste se na nas obrnili z željo po brezkofeinski kavi. Na srečo smo naši takšno, ki zadovolji naš okus, saj je prijetno čokoladna in oreščkasta, z ravno prav sadnega pookusa. Obenem pa je proces odvzemanja kofeina iz kave povsem naraven.

Poštnina in dostava

Ob nakupu nad 50 EUR je poštnina brezplačna!

Stroški pošiljanja so odvisni od vašega naročila in naslova za dostavo. Če želite izvedeti točno, koliko bo stala poštnina, izberite želeni izdelek in začnite postopek nakupa. Vnesite svoj naslov za dostavo in stroški pošiljanja bodo samodejno izračunani, preden dodate podatke o plačilu.

Izdelke na zalogi poskušamo odpremiti v 1-3 delovnih dneh po prejemu vašega naročila.

Carinske dajatve

Upoštevajte, da so lahko za vsa naročila iz držav izven Evropske unije pošiljke predmet uvoznih dajatev in davkov, ki niso kriti s stroški pošiljanja, zaračunanimi v naši spletni trgovini. Če potrebujete podrobne informacije o teh stroških, se obrnite na vaš lokalni carinski urad.

DECAF | Brazil Fazenda São José

€19,90 EUR

Procesiranje

Anaerobic Natural

SCA Ocena

89

Stopnja praženja

Omni Light

Profil kave

Perfect for: Filter, Espresso
Also works lovely as: Cold drip, Cold brew, French Press, Aeropress, Turkish coffee
Taste notes: Jasmine, Citrus, Tropical Fruit
Variety: Dega, Kurume, 74410
Altitude: 2.250m
Process: Natural Anaerobic Fermentation
Quality score: 89
Omni Light roast

100% Arabica Coffee

Net weight: 250g

Več o tej kavi

This exceptional anaerobic lot comes from the remote Uraga district of Guji, in the Haro Wachu kebele, where a dedicated washing station crafts natural, washed, and anaerobic coffees. Grown at 2,250 meters and above, it reflects Uraga's fertile soil and lush forests. Smallholders cultivate it in the shade of cordia africana, acacia, and enset trees, harvesting from November to January. With cherries sourced from just 5.2 hectares, the lot is highly traceable, and small-batch precision delivers an extraordinary cup.

Anaerobic fermentation is a modern method in which coffee is processed in fully sealed, oxygen-free tanks. Ripe cherries are carefully sorted from under-ripe, over-ripe, and green ones, then sealed in special bags. A vacuum machine removes the oxygen, and after 18–24 hours CO₂ pressure builds and the anaerobic process begins. Over 4–15 days, this pressure drives the flavors of the juicy mucilage into the beans, and the cherries shift from red to yellow. Once carefully removed from the tank, the coffee is dried for 15–18 days on African drying beds, fully exposed to the sun.

Navodila za pripravo

FILTER:

Coffee: 20 g
Water: 320g
(Coffee-to-water ratio 1:16)
Time: 2:30
Water Temperature: 93°C (202°F)

Grind: Medium (appr. 650 μm)

Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.

- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.

- Higher temperature (94–95°C) = more sweetness, more body.
- Lower temperature (90–92°C) = less bitterness, more acidity.

---
COLD BREW:
Coffee: 50 g
Water: 600g
(Coffee-to-water ratio 1:12)
Time: 8-12h (room temperature) or 18-24h (refrigerated)
Grind: Coarse (1000-1400 μm)

For cold brew concentrate use 1:7 coffee-to-water ratio.

Profil kave

Perfect for: Filter, Espresso
Also works lovely as: Cold drip, Cold brew, French Press, Aeropress, Turkish coffee
Taste notes: Jasmine, Citrus, Tropical Fruit
Variety: Dega, Kurume, 74410
Altitude: 2.250m
Process: Natural Anaerobic Fermentation
Quality score: 89
Omni Light roast

100% Arabica Coffee

Net weight: 250g

Več o tej kavi

This exceptional anaerobic lot comes from the remote Uraga district of Guji, in the Haro Wachu kebele, where a dedicated washing station crafts natural, washed, and anaerobic coffees. Grown at 2,250 meters and above, it reflects Uraga's fertile soil and lush forests. Smallholders cultivate it in the shade of cordia africana, acacia, and enset trees, harvesting from November to January. With cherries sourced from just 5.2 hectares, the lot is highly traceable, and small-batch precision delivers an extraordinary cup.

Anaerobic fermentation is a modern method in which coffee is processed in fully sealed, oxygen-free tanks. Ripe cherries are carefully sorted from under-ripe, over-ripe, and green ones, then sealed in special bags. A vacuum machine removes the oxygen, and after 18–24 hours CO₂ pressure builds and the anaerobic process begins. Over 4–15 days, this pressure drives the flavors of the juicy mucilage into the beans, and the cherries shift from red to yellow. Once carefully removed from the tank, the coffee is dried for 15–18 days on African drying beds, fully exposed to the sun.

Navodila za pripravo

FILTER:

Coffee: 20 g
Water: 320g
(Coffee-to-water ratio 1:16)
Time: 2:30
Water Temperature: 93°C (202°F)

Grind: Medium (appr. 650 μm)

Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.

- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.

- Higher temperature (94–95°C) = more sweetness, more body.
- Lower temperature (90–92°C) = less bitterness, more acidity.

---
COLD BREW:
Coffee: 50 g
Water: 600g
(Coffee-to-water ratio 1:12)
Time: 8-12h (room temperature) or 18-24h (refrigerated)
Grind: Coarse (1000-1400 μm)

For cold brew concentrate use 1:7 coffee-to-water ratio.