This decaffeinated coffee originates from Minas Gerais, Brazil, at 1200 meters altitude. It features praline, caramel, and hazelnut tasting notes. The coffee is naturally processed, with caffeine removed using a sugarcane EA decaffeination method that uses sugar cane and water to enhance sweetness while maintaining coffee attributes. The cherries were carefully hand-picked to select only the ripest and then hand sorted to remove defects, before being sundried on raised beds in temperature-controlled conditions. The microlot is 100% Castillo variety, developed by Federación Nacional de Cafeteros, which is more productive than Caturra and resistant to coffee leaf rust.
Based in Leith, Edinburgh, Williams & Johnson is a specialty coffee roastery with a focus on quality and simplicity. They source their green beans from trusted partners, allowing them to concentrate on the craft of roasting. Their goal is to create delicious, consistent, and approachable single-origin coffees from their cafe and roastery.
