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LIZA LOT 1 & 4 DECAF - Origin coffee

LIZA LOT 1 & 4 DECAF - Origin coffee

£8.85Price

Flavour profiles

 

Peach, Dark Chocolate, Brown Sugar

Size
Grind Type
  • Additional Information

    Farm information
    Method
    Pulped Natural
    Producer
    Virgulino Muniz
    Region
    South of Minas Gerais
    Varietal
    Catuaí
    Elevation
    1,200 masl

    Celebrating the work of Virgulino Muniz, one of our trusted long-term partners in Brazil. His coffee is incredible. It has a consistent, distinct dark sugar sweetness and complex chocolate notes; A perfect showcase of Brazilian coffee.

    Das Almas has been in Virgulino’s family since 1942 and visiting his farm is always a welcome experience for us. Located at 1,200 masl with mineral rich soil covering 109 hectares of rolling hills. Virgulino and his team are dedicated to environmental sustainability, with various projects currently underway. Including ecosystem preservation and raising awareness of this in the local community, along with support to a local children's care institution.

    The coffee cherries are hand-picked and sun dried on raised beds or patios with their fruit fully intact. This enables the flavours of the pulp and sweetness of the mucilage to impart into the bean. 

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    BREW RATIOS

    Espresso: 1:2 coffee to water, extracted in 28-32 secs
    Filter: 60-65g coffee per litre of water, brewed for 3-4 mins

    ROAST DAY

    Roast & despatch days are currently Monday to Friday. All orders placed after midnight on Thursday will be roasted and despatched on Monday. 

    ROAST TYPE

    We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.

    RESTED COFFEE

    This coffee may be rested before being despatched. 

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  • Additional Information

    Farm information

    Method
    Washed & C02 Processed
    Producer
    Jean Paul Tunda & 1,864 Smallholders
    Region
    Cyangugu, Rusizi
    Varietal
    Red Bourbon
    Elevation
    1,565 - 1,724 masl

    This coffee is decaffeinated using the all-natural carbonated water method. The coffee is submerged in warm pressurised water to open up the bean before carbon molecules are added, which bind with the caffeine. This incredible process doesn’t draw out any carbohydrates or proteins which are what give the coffee its flavour. The water and carbon are then removed and the coffee dried. The by-products are then recycled and the entire process takes place at CR3 in Germany.

    Jean Paul Tunda is an individual constantly looking to improve and this is reflected in the coffee he produces. The Liza washed and natural proved to be such a great hit at the Roastery last year, that we’re delighted to have recently released a fresh crop and this mainstay decaf coffee. Displaying delicate notes of peach and rich, comforting flavours of dark chocolate and brown sugar in the cup.

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    BREW RATIOS

    Espresso: 1:2 coffee to water, extracted in 28-32 secs 
    Filter: 60-65g coffee per litre of water, brewed for 3-4 mins

    ROAST DAY

    Roast & despatch days are currently Monday to Friday. All orders placed after midnight on Thursday will be roasted and despatched on Monday. 

    ROAST TYPE

    We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.

    RESTED COFFEE

    This coffee may be rested before being despatched. 

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