Session Half Caff
One of the first things we knew when we began our own roasting program was that we wanted to offer both a really good decaf (check out Speed Limit!) and a really good half-caffeinated blend, so we’re very excited to offer our Session Blend. Given a name reminiscent of easy-drinking session beers, known for being a little less intense but no less drinkable, our Session Blend half-caf coffee is an easily drinkable blend of Brazilian and naturally decaffeinated Colombian coffees.
We are currently tasting notes of honeycrisp apple and macadamia with a silky texture in the Session Blend.
What's in Session Half Caff
Varieties: Castillo, Colombia, Caturra
Growing Altitude: 1200–2100 masl
Processing Method: Natural Decaffeination
This coffee is custom decaffeinated for Café Imports in Colombia with a natural process that uses Ethyl Acetate (EA), a naturally occurring ester found in bananas and, for this purpose, as a by-product of fermenting sugar cane. This process is also known as Sugarcane Decaffeination, and is exceptional for maintaining the integrity and sweetness of the green coffee even as the caffeine is removed (until only a maximum of .001%-.003% remains).
Varieties: Various
Growing Altitude: 800-1,100 masl
Processing Method: Natural, Pupled Natural
This 84+ scoring coffee is the result of an effort of Brazilian QC professionals selecting the best-tasting coffees from a variety of producers throughout the country to showcase the best of Brazilian coffee while providing a consistent and reliable income for farmers.
The rattlesnake, known as Cascavel in Portuguese, gets a bad rap. Its reactive tendency to defend itself from all perceived threats makes it a frightening opponent. But it’s also essential to the coffee ecosystem. In addition to their beautiful markings, rattlesnakes eat rodents and other small animals. They keep these pests far away from coffee fields where they could wreak havoc by burrowing into coffee tree root systems or chewing through irrigation setups.
Cascavel Vermelha (Portuguese for red) has lots of red fruit and refined sweetness. This coffee has been selected based on its fruity profile. In most cases, Natural processing connotes such flavors; however, this coffee may have some Pulped Natural contributions as well. Natural lots will be dried on large patios under sun, while Pulped Natural will be pulped and then laid to dry on patios. In both cases, the coffee will be raked and turned regularly to ensure even drying and a clean cup profile.
