DECAF | Brazil Fazenda São José
DECAF | Brazil Fazenda São José
DECAF | Brazil Fazenda São José
DECAF | Brazil Fazenda São José
DECAF | Brazil Fazenda São José

DECAF | Brazil Fazenda São José

Znižana cena€14,90 EUR
Teža: 100 g

BTN TEXT

BTN TEXT

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.

Procesiranje

Nitro Cofermentation (Infusion)

SCA Ocena

88+

Stopnja praženja

Light

Profil kave

Perfect for: Filter
Also works lovely as: Cold drip, Cold brew, French Press, Aeropress, Espresso, Turkish coffee
Taste notes: Grape, Lemongrass, Basil, Light and Sparkling

Variety: Ombligon
Altitude: 1.700 – 1.800m
Process: *Detailed process below
Quality score: 88+
Light roast

100% Arabica Coffee

Net weight: 100g/250g

Več o tej kavi

Nestled in the high-altitude terroir of Betulia, within the Risaralda region of Colombia, Finca Milán has been producing coffee since 1982. Today, under the visionary leadership of fermentation expert Julio Andrés Quiceno, the farm has become a worldwide benchmark for processing innovation. Finca Milán is where advanced techniques like Nitrogen Co-Fermentation are conceptualized and perfected, pushing the boundaries of specialty coffee while honoring the land. The farm is deeply committed to environmental sustainability, protecting local water springs and native biological corridors. This particular lot brings together meticulously harvested Caturra and Castillo varieties, coaxed through a precise, controlled intervention that earned a phenomenal specialty score of 88 points.

About the Process – NG

This coffee is classified as an infusion process, a style that aims to build a more distinctive and aromatic cup profile through a highly controlled intervention during processing. In this type of coffee, the goal is usually to intensify specific flavor expressions and create a more exotic sensory experience, often with elevated fruit character, sweetness, and aromatic impact. In this lot, the profile points toward tropical and floral-fruity notes, supported by a sugar-like sweetness.

Caturra and Castillo varieties were used in its production. Together, they provide a balanced and reliable base that supports the more expressive character developed through the infusion-style process.

Navodila za pripravo

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FILTER:

Coffee: 20 g
Water: 320g
(Coffee-to-water ratio 1:16)
Time: 2:45
Water Temperature: 92°C (201°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 (93–95°C) = more sweetness, more body.
- Lower temperature (90–91°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
Also works lovely as: Cold drip, Cold brew, French Press, Aeropress, Espresso, Turkish coffee
Taste notes: Grape, Lemongrass, Basil, Light and Sparkling

Variety: Ombligon
Altitude: 1.700 – 1.800m
Process: *Detailed process below
Quality score: 88+
Light roast

100% Arabica Coffee

Net weight: 100g/250g

Več o tej kavi

Nestled in the high-altitude terroir of Betulia, within the Risaralda region of Colombia, Finca Milán has been producing coffee since 1982. Today, under the visionary leadership of fermentation expert Julio Andrés Quiceno, the farm has become a worldwide benchmark for processing innovation. Finca Milán is where advanced techniques like Nitrogen Co-Fermentation are conceptualized and perfected, pushing the boundaries of specialty coffee while honoring the land. The farm is deeply committed to environmental sustainability, protecting local water springs and native biological corridors. This particular lot brings together meticulously harvested Caturra and Castillo varieties, coaxed through a precise, controlled intervention that earned a phenomenal specialty score of 88 points.

About the Process – NG

This coffee is classified as an infusion process, a style that aims to build a more distinctive and aromatic cup profile through a highly controlled intervention during processing. In this type of coffee, the goal is usually to intensify specific flavor expressions and create a more exotic sensory experience, often with elevated fruit character, sweetness, and aromatic impact. In this lot, the profile points toward tropical and floral-fruity notes, supported by a sugar-like sweetness.

Caturra and Castillo varieties were used in its production. Together, they provide a balanced and reliable base that supports the more expressive character developed through the infusion-style process.

Navodila za pripravo

---
FILTER:

Coffee: 20 g
Water: 320g
(Coffee-to-water ratio 1:16)
Time: 2:45
Water Temperature: 92°C (201°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 (93–95°C) = more sweetness, more body.
- Lower temperature (90–91°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.