$17.00 – $57.00
This lot has undergone decaffeination via the EA Method, in which local spring water is combined with naturally occuring Ethyl Acetate found in sugarcane. This process allows for gentle caffeine extraction without the use of excessive heat and pressure, allowing the bean to retain its natural structure and delicious inherent flavours.
Region : Popayan
Altitude : 1500-1900masl
Varietal : Caturra, Colombia & Typica
Process : Natural EA Method
Flavour Notes : Hazelnut, plum & chocolate.
Espresso Recipe :
Dose – 22g
Yield – 44g
Time – 30 seconds
*All recipes are based on a 20g VST basket with a brew temperature between 92-96 degrees based on your desired flavour profile
What Villino Baristas say : Seriously, this is way too good to be decaf!!!
Villino was established in 2007 and quickly became a key influencer of the specialty coffee scene and is one of the longest-running and largest coffee roasters in Tasmania. They never stop chasing the next step in quality and as a business they have always invested a lot in experimentation and research to unlock more potential in their coffees. Villino roast fresh daily just north of the CBD on Probat Roasters. All their coffees are carefully selected through extensive cupping and quality control and Villino is continually evolving their roast philosophies to ensure they are getting the most out of each and every batch.
