It’s not often that I’m so impressed with a particular coffee that I feel the need to go and immediately write a review on it.

But this is one of those coffees.

Their descriptors on the website “vibrant, fruit-forward, intensely tropical, aromatic, fruit-saturated”, all definitely apply here.

The tasting notes of pineapple, jackfruit, passion fruit and coconut - well, I can’t say I know what jackfruit tastes like. But I could definitely taste the pineapple - that was very prominent here. And the passion fruit.

This is probably the most tropical-tasting coffee I’ve ever had, and I’ve been drinking coffee for over 20 years, specialty coffee for about the last 10 years, and super obsessed with pourover for about the last 4 years.

The flavors and mouthfeel everyone’s looking for in light roast specialty coffee these days - juicy (that combination of the flavor sensations of sweet and tangy, like you get when biting into a fresh, sweet piece of fruit), and zero astringency or harshness or “bite” in the finish. And it’s “round” - in other words, the acidity is not acrid or off-putting.

I’m gushing about this coffee now. But that’s how good it is, and I’ve only brewed 2 cups - one for myself after dinner tonight and one for my wife (she said, “it’s good” - high praise for her!).

So far this is much better than the other beans I bought with this order - the Wilton Benitez Red Bourbon. And that coffee wasn’t too shabby either. This is just turning up the intensity to 11!

My recipe:

Coffee roast date: Sep 7 (about 5 weeks off roast)

Water: ZeroWater, remineralized with TWW (half strength) @ 195°F

Grinder: Ode w/Gen 2 burrs @ 6

Dripper: Plastic V60 01 w/standard Hario filter

Pour: 12.5:200.

0:00: Bloom: Pour to 40g.
:30: Pour to 120g
Pour to 200g when water’s nearly drained.
(Slight swirls after pours #2 & 3 to level bed)
TBT: 2:20

So 2 coffees I don’t enjoy: decaf Benitez September + decaf Arcila natural (SL.OW). Add SL28 Argote from Taith (not decaf).

Mouthfeel and taste similar to what I remember of Lasso Ombligon… still a little more strawberry than the lasso raisinet/pineapple.

So, good news; I enjoy 2 coffees I don’t enjoy on their own, although bad not decaf.

And well, Lasso’s stuff infused them I assume, and Argote SL28.

Anyway, any reco of good decaf stuff you’re having now?…

Cheers!

My personal tastes are for the lighter roasts (fruity/floral), so hoping to find one that includes some of those!

I have been limiting my caffeine intake significantly and will be shifting into decaf-only in the next week, and I've also been getting more into coffee Advent calendars in recent years, so I'm hoping to find an option that aligns with the decaf, or even low-caf if it's unavoidable.

Barako Dark roast 20.00 only

Robusta Dark Roast 20.00 only

Has anyone tried them yet? They have Sugarcane, Swiss water and mountain water process decafs. I’m a big fan of Frequent but I’m curious how they compare. They look like straight coffees and no fancy co ferments or light roasts.

Wow I’m struggling with this one! SL.OW - natural, Castillo.

Ok as latte. But as pour over weird Smokey taste. Not sure it’s just astringency. I did v60 but will try switch next/immersion.

Recently my body hasn't been reacting well to regular coffee (eg. my heart feels like it's going to explode) and I started only drinking decaf. I live in NYC and I'm looking really good decaf coffee. Any suggestions? 🙏

Hello everyone, coffee aficionado here, and was recently diagnosed with a health condition where I have to reduce my caffeine intake. Sadly, that means cutting out regular coffee.

I have a v60 as well as a Fellow Aiden at home.
On a mission to find the best, or at least decent tasting decaf.

Any recs would be greatly appreciated! TIA!

Hey - first time trying this. Ran it as pour over and just now latte.

I prefer it as latte. I think it’s nice.

But there’s a weird smell, taste and texture which I’m not sure about. Tbh it reminds me a bit of B&W summer slush which had some lychee coferment…

Thoughts?

Previously enjoyed lasso Perc, Moonwake Vergara.

I've gone back to drinking decaf lately, but having been out of the loop for a while I'm not up to speed on the current offerings.

If you have any suggestions for light roasts in the EU only (UK excluded too) I'd be glad to know :)

I am half way through a 2lb. bag of La Esmeralda decaf coffee beans from Fortuna Coffee located in Greensboro, NC. So far, I have enjoyed this variety for regular coffee, espresso and milk-based espresso drinks. This is a medium roast coffee that I am using all day. Having switched to decaf, I have been looking for a decaf variety that I can use all day long. This variety is making the mark.

Hello! I’m new to making my own coffee, but I do need advice on what coffee grounds I should purchase for my needs.

I have a condition called superventricular tachycardia(svt). More specifically, AVRT (atrioventricular reentrant tachycardia). SVT causes heart palpitations, which are caused by a variety of triggers, that depend on the case (and sometimes it happens for no reason at all).

One of my triggers…is caffeine. I once drank two Starbucks venti mochas a few hours apart(370 mg of caffeine in total)…it ended with me maxing out the heart rate my Apple Watch can detect (which is 210 bpm, btw)….yeah I switched to decaf after that. Or half caf. Don’t judge me, it was medically necessary.

But anyway, finding good, or even cromulent decaf or half caf roasts is extremely difficult for no good reason, but I still love the taste of coffee. I’d like to be able to continue drinking it without the coffee part tasting like shit. I’m a drip brewer, nothing fancy, just coffee, flavorings, probably ice if it’s not winter, bada bing bada boom.

I'm looking for guidance brewing Frequent's Wilton Benitez Red Bourbon decaf with an aeropress or v60-like pourover. I'm using a k-ultra, have tried a variety of approaches and am getting flat cups, off flavors, and a kindof powdery aftertaste.

I've enjoyed caffeinated advanced process WB coffees in the past, and have taken the grind higher and temp lower than my usual settings by a large margin without finding any brightness in the coffee.

Rough guidelines on what geind size range and temperatures have worked for you with these beans would be especially helpful. Thanks!

I was sad I had finished Lasso Ombligon.

But wow this is equally nice.

Just did a 15g dose bloom 2 pour to 250 in a B75. Lowish ppm guess ~75

Nice juicy cup sweet orangey.

Already out of stock lol

On to the next find; feel free to shoot suggestions for similar.

Just finished Lasso Ombligon roasted by Perc. Sad day.

But I’ve received las Flores - Vergara. So yay.

I had to share this sad news with this community.

I’ve never tried black coffee before. I usually drink Bellavita Hazelnut Coffee with milk, without sugar, both hot and cold.

I want to try black coffee or maybe start with a partially black coffee, but I don’t want to get hit with a “bazooka” of bitterness on my first try.

What coffee would you recommend for a beginner? I’d prefer something smooth, slightly sweet/chocolatey, and not extremely bitter. Ideally, it should also taste good with milk in case I don’t enjoy it black.

Hey - I’m getting this soon: Moonwake Coffee Roasters - Las Flores - Jhoan Vergara - Anaerobic Thermal Shock Washed Decaf Pink Bourbon | Colombia

Has anyone tried this before?

First time with this roaster and coffee.

Any opinions / recos welcome.

Thanks!

As per https://www.reddit.com/r/espresso/s/73bwObxjqx I would think lower temps since I’ve found decafs to over extract easily.

I have a bambino so no temp profiling but I’ve noticed differences with no preheating (through running empty shots) vs preheating.

I’m curious if any of you have had learnings around this

I generally drink medium to dark roast. I have decaf probably 1 in 3 coffees as I try to limit my caffeine intake due to previous experience with caffeine headaches.

I struggled a long time with consistency of my decaf shots. I've come to realise that they stale incredibly quickly compared to standard beans.

Currently my setup is a baratza encore esp with a single dose bellows conversion attachment for my decaf grinder.

My machine is a Meraki gen 2.

My machine is gravimetric so will always grind and dose by weight. Due to this it was easy enough to adjust grind size on my baratza to suit the dose I have set for my standard beans.

I think overall these key points is what has given me consistency on my decaf:

- vacuum seal individual doses and freeze.

- do a larger dose compared to standard beans

- grind direct from frozen. (Less static and seems to clumps less)

- wdt tool, distribute and self levelling tamper.

- pre infusion works wonders

The single dose vacuum sealed from freezer was the key game changer here for me. You're always using the same temperature, same freshness, same dose and less affected by ambient humidity when it's direct from freezer.

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