Cafe Montecelio
Earth Descafeinado

Roaster Location: Flag of Spain Tineo

4.50(1)

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Varietal: Arabica
Decaf

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Traits: earthy delicate

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Reviews(1)

4.50(1)

1 rating
Ratings here are based on aggregated user reviews of individual roasts from Cafe Montecelio.
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Latest Reviews and Tasting Notes

  • Avatar
    Theo Chan, Managing Editor

    1418 roasts rated, avg score of 4.29

    4.50 - Average

    4.50 - Aroma

    4.50 - Finish

    4.50 - Flavor

    4.00 - Acidity

    4.50 - Balance

    One of the better decaf espressos I've had in Spain. Big crema and great mouthfeel. Very earthy with a touch of nuttiness. Dark roast characteristics are muted but present and contribute rather than detract as a touch of spice and smokiness. Acidity is very limited, just a touch of blackberry for a split second in the mid-palate.

    Cupping Method:At El Colonial, on the Sardinero in Santander

    Traits: spice earthy nutty velvety mouthfeel
    1 year ago ยท See more from Theo

More Details

Decaf
Decaffeinated coffee has undergone a process to remove most of the caffeine content while preserving its flavor and aroma. There are three primary decaffeination methods. The solvent-based method involves soaking coffee beans in water to dissolve the caffeine, followed by adding a solvent, such as methylene chloride or ethyl acetate, to bind to the caffeine molecules selectively. The Swiss Water Process (SWP) is a chemical-free method that relies on the principles of solubility and osmosis. Finally, the carbon dioxide method involves using supercritical carbon dioxide to extract caffeine from the coffee beans. Decaf coffee typically retains most of the flavor and aroma of regular coffee but with a significantly reduced caffeine content (around 2-3%).

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