Colorfull Coffee
Decaf - ripe berries come to those who wait
Roaster Location: 
Montreal
Montreal
4.25(2)
Roast Level: Light
Bean Source Country:
Colombia
Bean Source Region:
Cauca
Varietal: Colombia
Process: Decaf anaerobic fermentation with sugar cane juices
Decaf
Farm: Wilton Benitez Granja Paraiso 92
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Reviews(2)
4.25(2)
2
ratings
Ratings here are based on aggregated user reviews of individual roasts
from Colorfull Coffee.
5 star
0%
4 star
100%
3 star
0%
2 star
0%
1 star
0%
Latest Reviews and Tasting Notes
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Ted Chan, Managing Editor1096 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
Big, beautiful beans, looked perfectly roasted.
Very fruity with notes of red berry, lemongrass, cranberry, brown sugar, and light hints of almond.Cupping Method:Chemex
-
Victoria S-C406 roasts rated, avg score of 4.32
4.00 - Average
4.50 - Flavor
3.50 - Acidity
Nice fruity flavors but a bit too tart.
More Details
Roast Level:
Light
Light roast coffee is a delicately roasted coffee that retains more of the beans' natural flavors and characteristics. Light-roasted coffees have bright acidity, complex fruit, and floral notes. Light roast coffee does not have less caffeine than darker roasts because caffeine levels remain stable during roasting.
Bean Source Country:
Colombia
Colombian coffees are known for their balanced taste, featuring bright acidity, medium body, and a range of flavors, including fruity notes, caramel sweetness, and nutty undertones. Colombia's worldwide reputation for producing great coffee at scale is well-deserved. Increasingly some of the best microlot specialty roasts are coming from Colombia thanks to their expertise in cultivation and process.
Bean Source Region:
Cauca
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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