Cafés Baqué
Decaffeinated Organic

Roaster Location: Flag of Spain Iurreta

4.50(1)

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Bean Source Country: Brazil
Bean Source Region: Minas Gerais
Organic Espresso Decaf

A decaffeinated coffee from the Minas Gerais region of Brazil that offers a sweet and balanced cup of coffee, with a light bitter finish and pleasant body. Perfect when combined with milk.

Tasting notes:
Aromas Cacao and light notes of unsalted butter.
Body Medium density and clean texture.
Flavour Moderate acidity and medium bitter finish with notes of cacao and hazelnut.
Aftertaste Saliva and persistent in the mouth.

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Traits: sweet hazelnut buttery balanced cacao

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Reviews(1)

4.50(1)

1 rating
Ratings here are based on aggregated user reviews of individual roasts from Cafés Baqué.
5 star
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4 star
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Latest Reviews and Tasting Notes

  • Avatar
    Theodore (Ted) Chan, Managing Editor

    1106 roasts rated, avg score of 4.28

    4.50 - Average

    4.50 - Aroma

    4.50 - Finish

    4.50 - Flavor

    4.50 - Acidity

    4.50 - Balance

    Quirky decaf. A little bit tart and a little bit salty/savory (tiny hint) with a big crema and tons of evolving characteristics. Acidity after nuttiness, maybe macadamia? Interesting long linger. Didnt like it at first but it really grew on me. A unique and pleasant way to finish a nice meal. Never had a decaf like that.

    Cupping Method:After meal decaf at a pizza restaurant by Michelin star chef Javi Estevez

    Traits: chocolate salted caramel macadamia
    10 months ago · See more from Theodore (Ted)

More Details

Bean Source Country: Brazil
Brazil, the world's largest coffee producer, has traditionally been known for its vast output of commodity-grade coffee, including a significant volume of Robusta beans. However, in recent years, the country has made a concerted effort to enhance the quality of its microlots, aiming to solidify its reputation within the specialty coffee sector including greater cultivation of higher-quality Arabica. These initiatives have contributed to developing coffee microlots with distinct flavor profiles, with Brazilian coffee notably known for rich notes of chocolate, nuts, and fruit.
Bean Source Region: Minas Gerais
Brazil's shift from commodity production to specialty grade Arabica has resulted in the Minas Gerais region producing coffee renowned for its outstanding quality and rich flavors. The state's unique combination of high altitude, fertile soil, and favorable climate provides ideal growing conditions for coffee, resulting in beans with a well-balanced profile characterized by a pleasant aroma, mild acidity, and a smooth, full-bodied taste.
Organic
Organic coffee is produced without synthetic chemicals, such as pesticides, herbicides, and artificial fertilizers. Instead, organic coffee farmers rely on natural and sustainable agricultural practices like crop rotation, composting, and biological pest control. To be labeled as organic, coffee must meet strict regulations and certification criteria set by governing bodies, such as the United States Department of Agriculture (USDA) or the European Union (EU). Organic coffee not only supports environmental sustainability but may also offer health benefits, as it contains fewer chemical residues than conventionally grown coffee.
Espresso
Espresso is a concentrated coffee beverage brewed by forcing hot water through finely-ground coffee beans under high pressure. It is characterized by its rich flavor and distinctive crema—the creamy layer that forms on top of the extracted process. When evaluating espresso, coffee experts often focus on key tasting characteristics such as aroma, flavor, body, and aftertaste. Aroma refers to the fragrant smells released during brewing, while flavor encompasses the coffee's overall taste profile, including notes of sweetness, bitterness, acidity, and richness. Body refers to the coffee's texture or mouthfeel, with descriptors like full-bodied, medium-bodied, or light-bodied. Aftertaste, or the finish, pertains to the lingering flavors and sensations experienced after swallowing the coffee. A well-prepared espresso is prized for its balance and complexity, combining these sensory attributes into a harmonious whole.
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%).

Best Rated Roasts of Cafés Baqué

Cafés Baqué is a coffee roaster from Iurreta, Spain. We have 3 cataloged roasts with 5 total reviews with a score of 4.33.

International Rank: #186 out of 821
Ranking is based on a combination of reviews and popularity on CoffeeRoast.com

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