Project: 9 Guatemala Antigua Esmeralda Decaffeinated Green Beans Produced in February 2022
made in JAPAN DECAF Project:9
The ninth edition is Yellow Bourbon Decaf, a coffee with a strong sweetness from La Esmeralda Farm in Guatemala.
This time the beans are from Guatemala.
It is a very popular bean among Japanese people, ranking within the top five in terms of import volume to Japan every year.
There are various images of coffee, some people think of it as bitter chocolate, while others think of something sweet and sour with fruit. Guatemala has many mountainous areas due to volcanic activity, and because of its abundant water and high altitude, the difference in temperature makes it a very suitable country for growing delicious coffee beans with firm flesh, so a variety of coffees are imported from Guatemala.
The Guatemala de Café we are using this time is Yellow Bourbon, which is a very sweet bean.
If you roast it darkly, you won't be able to taste the sweetness, so we roasted it with a city roast this time. Sweet beans have a strong Maillard reaction, which makes them more likely to have a caramel flavor.
This time, we roasted it with a focus on the caramel-like sweetness.
For more information, please visit the Innocent Coffee website.
Roasted Beans Information
| Roasting | City Roast | |
|---|---|---|
| Features | Caramel, milk chocolate, brown sugar | |
| scent | ★★★☆☆ | |
| Taste: Bitter |
★★ ☆☆☆ |
|
| Taste: Sweet | ★★★★☆ | |
| Taste: Rich | ★★★☆☆ | |
| Taste: Sour | ★★★ ☆☆ | |
| image |
Scene Image, Sweetie, Syrup, The scent has a strong sleep-inducing effect, so it is perfect for before bedtime, when you want to sleep well and relax. |
|
Green Bean Information
| Country of origin | Guatemala |
|---|---|
| region | Antigua |
| Varieties | Yellow Bourbon |
| elevation | 1600-1800m |
| Purification Method | Washed, sun dried, shade tree |
| Cultivation | Arrival: June 2021 |
Decaf Processing Information
| Decaffeinated Processing Method | Supercritical Carbon Dioxide Extraction |
|---|---|
| Processing area | Mie Prefecture |
| Decaffeinated | 1.4% → 0.051% |
| Moisture value | 9.8% → 9.6% |
| Caffeine Treatment Date | 2022/2/16 |
Notes about decaffeinated green beans
The decaffeinated coffee manufacturing process involves obtaining specialty coffee beans, roasting them, and checking whether they are suitable for decaffeinated coffee. The decision is based on evaluation criteria such as the condition of the raw beans, their aroma, and body.
Decaf coffee is tested. The main evaluation is on the degree of caffeine removal, aroma, and taste.
Once we get the OK, we will begin production.
The inspection criteria are moisture content and decaffeinated content, followed by taste, aroma, and bean condition.
With current decaffeinated technology, it is impossible for raw beans to return to the same state as before the caffeine was removed. It is impossible to prevent color changes, the contents coming out (turning white), chipping, etc. Please understand this and look at the photos of raw beans before the caffeine is removed to make your own judgment.
About decaf roasting
After the decaffeinated process, the color becomes more roasted.
Sometimes coffee can be judged as light or dark roast just by its color, but
Please check the temperature profile and timing of the cracking before deciding on the degree of roasting.
*The goby is small, so cook it delicately.
About decaf extraction
When making hand drip coffee
Decaf coffee does not absorb water as easily, so it is difficult for flavor to come out.
If you brew it roughly, the distinctive decaffeinated smell will come out.
Make it a little over-extracted, check the taste carefully, and then balance the flavor.
*If you have any questions, please contact us.
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