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Paloma - Mexico Chabela decaffeinated filter coffee 250 g
5024943 2101014592
5904734572855
Shipping 6-11 b.d.
All about the product
Origin : Mexico
Region : Chiapas
Processing method: washed
Decaffeination method: mountain water process
Variety : Bourbon, Catimor, Garnica, Typica
Altitude : 1100–1300 m above sea level
Cup score: 83 / 100
ABOUT THE REGION
The “Chabela” coffee is produced by an exporter located in the coffee-growing region of Chiapas, Mexico. Established in 1980, this exporter was the first decaffeinated coffee producer in Latin America, using advanced industrial technologies for process analysis, aiming for the highest quality and bean yield. Their water extraction method allows for over 99% decaffeinated coffee. This process was patented in 1987 and received an ecological product certification in 2003. Their business ethics are defined as a strategy that takes on commitments and responsibilities towards key stakeholders: customers, employees, shareholders, suppliers, creditors, competitors, the local community, and government authorities.
ROASTER'S NOTE
When you're feeling jittery from caffeine but still want more, grab this coffee. It features an unconventional and highly pleasant flavor – notes of plums with cinnamon, chocolate-covered cherries, and an aftertaste reminiscent of freshly baked cookies.
V60 RECIPE
- Coffee dose: 19 g
- Water dose: 50 g > 300 g
- Water temperature: 93 °C
- Grind size: 8.4 (EK43); 23 clicks (Comandante)
- Place the filter in the V60 and rinse it under a strong stream of water to ensure it adheres well to the walls.
- Grind the coffee, pour it into the V60, and level the ground coffee.
- Add 50 g of water, paying attention to dry spots to ensure everything is well soaked. If the coffee is very fresh (foams intensely), you can extend the bloom (pre-infusion) to 2 minutes or do an additional bloom for 1:00 minute (add another 50 g and wait until 2:00 minutes).
- At 1:00 (or 2:00 minutes), start pouring into the center of the V60 (in circular motions, about the size of a small coin). Maintain a flow rate of 6–8 g per second (just under the first elevated point on the Acaia scale) and keep the water stream slightly below the point where the flow begins to break.
- When you reach 250 g, lower the kettle so the spout is about 3 cm above the water surface (now you can stop the circular motions) and finish pouring at 300 g.
- Holding the V60 base (moving it horizontally and vertically), perform a "shake". If the water flows too quickly, perform a "swirl".
Total brew time: 2:30–3:00 (or 3:30–4:00 with longer/additional brew time).
Store in a cool, dry place.
