La Cidra from Honduras’ Lempira province gets the ethyl acetate decaf treatment, and it’s a match made in heaven. Malic notes of yellow plum and cloudy apple juice sing over a rich, chocolatey texture.
Learn more by watching James Hoffmann's video on decaf explained.
RECIPE
RECIPE
We recommend the following recipe as a starting point:
RECIPE DETAILS
• Dose: 19 grams
• Brew temperature: 201ºF-202ºF/94ºC-94.5ºC
• Brew time: 28-30 sec
• Total Volume: approx 50ml
• Brew weight: 38 grams
Coffee information
Coffee
Decaf
Roast Level
Medium
Country
Honduras
Process
Washed, Ethyl Acetate
Variety
CatuaĂ
Producer
Renato Sánchez
About
ABOUT
Our decaffeinated version of La Cidra from the Lempira department ticks all the boxes! This offering merges the caramel-praline notes and malic acid we’ve come to love from producer Renato Sanchez with the sweetness and texture of the ethyl acetate decaf process.
Renato began with just one hectare of Catuaà varietal seedlings at the age of 25, and has grown his farm and operation in stages ever since. In 2006, he participated in Honduras’ Cup of Excellence and for the first time was exposed to the international specialty market. Sanchez couldn’t quite find a repeatable foothold in specialty until he began working with Beneficio San Vicente (as well as Square Mile) in 2022. The rest is history!
This year’s Catuai lot displays a little more fermentation, adding a touch of red fruit and berry to an otherwise classical washed coffee.
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