Roasters Special Decaf - Colombia Aurora
Finca La Aurora, Villa Maria, Caldas, Colombia
72-hour Anaerobic Fermentation Natural Process
Sugarcane Decaf
Tasting Notes: Baker's Chocolate - Brown Sugar - Mandarin Orange - Red Apple Sugarcane Process was the Decaf that launched Black Rose. It was organic and allowed the true flavor of coffee to shine, while removing more caffeine than the harsh chemical methods of years past. Now, they’ve unlocked the next level. It’s dazzling bright light in the clear dark sky. I’m calling it Aurora.
Fresh baked chocolate biscotti was the aroma that first came to mind when I got the roast on this bean right. Roasting Aurora is tricky, and I messed up my first batch. The long ferment yields a fresh-baked cookie quality, much like our Veracruz Extended Fermentation. Aurora, however, is chocolatey yet delicate. I wanted the bitter chocolate and mandarin orange flavors to shine through, and the brown sugar note to be created via the combination of Sugarcane decaffeination and natural coffee cherry material on the bean itself.
It’s so delicious!
Roast Level in CAPS
White Coffee - LIGHT ROAST - Medium- Dark Medium - Espresso
72-HOUR ANAEROBIC FERMENTATION?!?!
In the natural process, only the ripest coffee cherries are harvested. The entire procedure requires thorough planning because drying naturals is a slow process that can take up to four weeks. This lot underwent extra anaerobic fermentation for 72 hours before being sun-dried whole without removing any fruit.
During this stage, the coffee is turned regularly to increase airflow, support even drying, and prevent spoilage. After the cherries have been dried, they rest in conditioning bags for 45 days and are only hulled as the shipment time draws near.
SUGARCANE DECAF?!
Our Valle del Cauca Excelso was decaffeinated in Colombia using ethyl acetate - an organic compound derived from sugarcane - to remove 97% of the caffeine from coffee beans. The process tends to leave a pleasantly sugary flavor.
(text credit: Genuine Origin)
Finca La Aurora, Villa Maria, Caldas, Colombia
72-hour Anaerobic Fermentation Natural Process
Sugarcane Decaf
Tasting Notes: Baker's Chocolate - Brown Sugar - Mandarin Orange - Red Apple Sugarcane Process was the Decaf that launched Black Rose. It was organic and allowed the true flavor of coffee to shine, while removing more caffeine than the harsh chemical methods of years past. Now, they’ve unlocked the next level. It’s dazzling bright light in the clear dark sky. I’m calling it Aurora.
Fresh baked chocolate biscotti was the aroma that first came to mind when I got the roast on this bean right. Roasting Aurora is tricky, and I messed up my first batch. The long ferment yields a fresh-baked cookie quality, much like our Veracruz Extended Fermentation. Aurora, however, is chocolatey yet delicate. I wanted the bitter chocolate and mandarin orange flavors to shine through, and the brown sugar note to be created via the combination of Sugarcane decaffeination and natural coffee cherry material on the bean itself.
It’s so delicious!
Roast Level in CAPS
White Coffee - LIGHT ROAST - Medium- Dark Medium - Espresso
72-HOUR ANAEROBIC FERMENTATION?!?!
In the natural process, only the ripest coffee cherries are harvested. The entire procedure requires thorough planning because drying naturals is a slow process that can take up to four weeks. This lot underwent extra anaerobic fermentation for 72 hours before being sun-dried whole without removing any fruit.
During this stage, the coffee is turned regularly to increase airflow, support even drying, and prevent spoilage. After the cherries have been dried, they rest in conditioning bags for 45 days and are only hulled as the shipment time draws near.
SUGARCANE DECAF?!
Our Valle del Cauca Excelso was decaffeinated in Colombia using ethyl acetate - an organic compound derived from sugarcane - to remove 97% of the caffeine from coffee beans. The process tends to leave a pleasantly sugary flavor.
(text credit: Genuine Origin)
Finca La Aurora, Villa Maria, Caldas, Colombia
72-hour Anaerobic Fermentation Natural Process
Sugarcane Decaf
Tasting Notes: Baker's Chocolate - Brown Sugar - Mandarin Orange - Red Apple Sugarcane Process was the Decaf that launched Black Rose. It was organic and allowed the true flavor of coffee to shine, while removing more caffeine than the harsh chemical methods of years past. Now, they’ve unlocked the next level. It’s dazzling bright light in the clear dark sky. I’m calling it Aurora.
Fresh baked chocolate biscotti was the aroma that first came to mind when I got the roast on this bean right. Roasting Aurora is tricky, and I messed up my first batch. The long ferment yields a fresh-baked cookie quality, much like our Veracruz Extended Fermentation. Aurora, however, is chocolatey yet delicate. I wanted the bitter chocolate and mandarin orange flavors to shine through, and the brown sugar note to be created via the combination of Sugarcane decaffeination and natural coffee cherry material on the bean itself.
It’s so delicious!
Roast Level in CAPS
White Coffee - LIGHT ROAST - Medium- Dark Medium - Espresso
72-HOUR ANAEROBIC FERMENTATION?!?!
In the natural process, only the ripest coffee cherries are harvested. The entire procedure requires thorough planning because drying naturals is a slow process that can take up to four weeks. This lot underwent extra anaerobic fermentation for 72 hours before being sun-dried whole without removing any fruit.
During this stage, the coffee is turned regularly to increase airflow, support even drying, and prevent spoilage. After the cherries have been dried, they rest in conditioning bags for 45 days and are only hulled as the shipment time draws near.
SUGARCANE DECAF?!
Our Valle del Cauca Excelso was decaffeinated in Colombia using ethyl acetate - an organic compound derived from sugarcane - to remove 97% of the caffeine from coffee beans. The process tends to leave a pleasantly sugary flavor.
(text credit: Genuine Origin)
