Siesta Blend Half Caff

Regular price
£13.00
Sale price
£13.00
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50% caffeinated + 50% decaffeinated

TECHNICAL DETAILS

Region:
50% Colombia, Caldas (exactly here)
50% Ethiopia, Arusi ( exactly here)

Process:
50% Ethiopia laundered
50% Colombian decaffeinated sugarcane

Varietal: Heirloom and Caturra

Harvest: 2023/24

TASTING NOTES

White flowers, mandarin, vanilla

WHY WE LIKE IT

Often, all we need is the comforting taste of coffee, enjoying its notes and nuances in a good cup. Or two.

Maybe it's mid-afternoon and bedtime is approaching. Maybe it's your first cup of coffee, but you want to start the day calmly, slowly. Or maybe it's siesta time and you don't want to miss out on this wonderful tradition.

For this we have created Siesta Half Caff, a mixture of 50% caff and 50% decaff, also composed of two Hola Coffee classics: Ethiopian Nansebo Washed and Colombian Do Not Disturb. A smooth coffee with light acidity and sweetness. With a touch of energy but not too much, and with all the nuances of these two great origins.

VARIETY AND PROCESS

The Colombia decaffeination process is carried out in the city of Manizales using ethyl acetate, naturally extracted from sugarcane. It combines high-mountain spring water and naturally sourced ethyl acetate (EA). The latter is present in all coffee beans in their natural state (as well as in many fruits and vegetables), so no synthetic chemicals of any kind are added.

Natural essential oil is obtained through a process based on sugarcane and, along with mountain spring water, are the only elements with which the coffee comes into contact. This water-essential oil process allows for a gentle extraction of caffeine from the bean, avoiding excessive heat and pressure, thus maintaining the natural structure and characteristics of the coffee bean.

Ethiopian Nansebo is an heirloom whose generic name means "ancient root." In Ethiopia, there are thousands of unexplored varieties growing wild in the terroir. The variety is named after the region where it grows and encompasses the region's distinctive flavor.

The process for this Nansebo involves washing. Once the cherries are picked, the beans are pulped, fermented, and sun-dried inside the parchment.

The combination of these two coffees results in a smooth and sweet coffee, perfect for drinking alone or with milk.

RECIPE

For espresso:

Use 18 grams of coffee to extract 42 grams of total beverage into the cup in 28 seconds.

Variables to take into account:

Machine: KB90

Mill: Mahlkonig E68S

Baskets: VST 17gr

Water: Pentair 75ppm

Pressure: 9 bars

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