50% Altamira de Chirripó Decaf / 50% El Urraco
Autumn sweeps into Half Caff with this caramelised, clementine delight. El Urraco from Santa Bárbara joins Decaf EA Altamira de Chirripó from the Chirripó province itself.
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Coffee information
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El Urraco from Santa Bárbara joins Half Caff for a warming cup profile of honey, praline, and sweet citrus. Decaf EA Altamira de Chirripó from Costa Rica remains, seamlessly transitioning the blend from sunny and tart, to cozy and sweet.
Producer Javier Fernandez presents this rich lot from El Urraco. Though straightforward, his processing of the Catuai variety gives this coffee its distinctive flavour. Typical for the region, he depulps and ferments with no added water, sometimes known as a “dry fermentation.” Almost all of the fruit is then washed off before drying. We find that this variation of the washed process gives slightly more aggressive fermentation, pitching towards jammy flavours of forest fruits and marmalade rather than fresh citrus.
We’ve found this to be a particularly good harvest from MICEPA Micromill, producers of the Altamira de Chirripó lot that we decaffeinated here with the Ethyl Acetate process. Dried fruit notes, creamy texture, and a lingering finish match perfectly with El Urraco’s elements of blackberry and candied orange.
