Kebena Decaf

After featuring a run of FW Kebena estate in Facility last year, we've had this lot patiently waiting in the wings for us to wait out our Colombian allocation. A touch more development - as befits the time off the trees - has produced a very balanced and enjoyable decaf. Brew Guide: Best Brewed with: Espresso, Moka Pot, French Press Medium-Heavy Roaster Influence: Roasted for solubility & balanced acidity (E.A. decaf can be intensely tropical!) and texture. Best rested: 1-2 weeks For Filter: We recommend a ratio of 65g/L and 90°C water For Espresso: 18g in, 40g out, 28-32s for a classic style of espresso. We're tasting: Syrupy and thick, we're finding chocolate orange as the dominant character, alongside malted milk biscuits, light fudge, brazil nuts and a hint of baking spice; with a balanced acidity In milk - bourbon biscuits, super sweet. Please note - due to the nature of the physiochemical changes undergone during the decaffeination, this coffee will visually appear to be a darker roast than its actual “perceived” roast degree