Chocolate, Citrus, Cherry
Decaffeination facilities must be exciting places to work these days, as they now get to work with delicious specialty micro-lots, not just the boring stuff! This project took Temple Coffee a whole year to nail, finding and blending coffees that taste of chocolate, cherries and citrus fruit before sending them away for the Swiss Water treatment. Roasted dark for all brew methods.
1750 - 1900 ft
“Here at Temple Coffee we drink for the flavor, not the effect. So, offering a decaf that's truly farm-to-cup, sustainable and delicious was crucial. After one year of trials, cuppings and negotiation we created an amazing blend of Colombian micro-lot coffees to decaffeinate and we couldn't be happier with the result! It's a true decaf for the aficionado who wants all the flavors without the caffeine. Enjoy!”
Temple Coffee Roasters are a quality-focused roaster from Sacramento, California. They source their coffee directly from producers and believe each individual coffee deserves its own approach. They customise tailored roast profiles to best showcase the distinctive qualities of each new lot that comes through the doors. Temple's sourcing and roasting team believe's great coffee is no accident and strive to reach the pinnacle of flavor and aroma for every coffee, with every roast, every time.