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HomeCoffeesDecaf Esprseso
Simbu & Eastern Highlands · Papua New Guinea

Decaf Esprseso

Washed Typica, Bourbon, grown at 1600 to 1850 masl

Roasted by Mission Coffee Works

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryMission Coffee Works· London, United Kingdom
Washing StationGoroka Processing Station, Simbu & Eastern Highlands, Papua New Guinea✓
Producer—
ProcessWashedSugarcane decaffeination, washed✓
Harvest—
Altitude1600 to 1850 masl✓
ClimateTropical rainforest
VarietiesTypica, Bourbon✓
Roast—
Tasting notesStone fruit, golden sultana, hazelnut✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Stone fruit
    Fruity
  • golden sultana
    Fruity › Dried
  • hazelnut
    Nutty/Cocoa › Hazelnut

Supply Chain

  1. Washing Station

    Goroka Processing Station, Simbu & Eastern Highlands, Papua New Guinea

  2. Roastery

    Mission Coffee Works

  3. Coffee· viewing

    Decaf Esprseso

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarPapua New Guinea Organic Goroka SWP Decaf - 12 oz / Whole BeanDECAFPapua New Guinea Kepai EspressoSulawesi Bukit Marante - DecaffeinatedDecaf Ethiopia Guji Benti NaturalDecaf EsmeraldaSame variety, exploredTypica1436Bourbon2353Similar flavour profileStone fruit, golden sultana, hazelnut874Same processWashed13025From the same originPapua New Guinea193More from this roasterMission Coffee Works30 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1600 to 1850 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability