Not all decaf coffees are equal. Treat them right and you can enjoy some of the best bits of coffee without the caffeine. Our decaffeinated coffee changes every three or four months depending on crops and seasons. Here's a little bit about our current offering...
El Salvador Finca Bosque Lya: Sparkling Water Decaffeinated
Farm: Finca Bosque Lya (Lya’s Forest Farm)
Location: The Santa Ana Municipality
Owner: Lya Castaneda Farm size: 64 hectares under coffee
Altitude: 1,470 to 1,650masl
Certification: Rainforest Alliance
Varietals: Almost entirely Bourbon
Preparation: Wet processed
Finca Bosque Lya achieved world fame in coffee circles when it took first place in the 2004 Cup of Excellence. Of course the competition’s focus is all about cupping, but if extra points were awarded for a farm’s beauty then Bosque Lya would be in an even stronger position. This is a 96 hectare farm – 64 of which are under coffee, the balance being left as natural rainforest. However, in many parts of the farm it is difficult to recognise what is pure forest and what isn’t, since so many shade trees are used. There is an abundance of wildlife including birds such as humming birds, orioles and hawks and many migratory species. Mammals include wild cats, armadillos, deer and possum. There are endless beautiful flowers including colourful rare orchids and epiphytes that grow on the branches of the trees. The views from this farm are jaw dropping with the mountains and volcanoes of west El Salvador and Guatemala beyond dominating the picture. The towering El Chingo Volcano takes centre stage in this dramatic scene. Finca Bosque Lya is situated in the municipality of Santa Ana on the foothills of the Ilamatepec Volcano (or Santa Ana Volcano as it now more commonly known) in the Apaneca Mountain range of western El Salvador.
The farm was established in 1932 when Gustavo Vides Valdes named his property in honour of his newly born daughter, Lya. The farm name Bosque Lya translates to -‐ Lya’s forest. Bourbon is the most prevalent variety – mainly red though but there is a little orange and yellow too -‐ though there are many other varieties grown for experimentation and diversity and these include pacamara, caturra and typica. An altitude growing range of 1,473 to 1,650 metres above sea level brings about coffees of great complexity that are sweet and lively with nuances of berries, tea rose and dark fruit such as plums. There is a little chocolate on the finish too. Careful selection of ripe red to almost burgundy cherries are harvested between January and March and are transported directly to the El Borbillon Mill close to Santa Ana, where they are pulped and washed before being sun dried on patios. The beans are then stored in ‘pergamino’ (still in parchment) until the time of shipment, a process that helps the development of flavour. They are then dry-‐milled and packed into GrainPro sacks ready for shipment.
It is fair to say that decaffeination will always remove a certain amount of character and body and we were therefore pleased to find a lot of the original character has remained within the cup. Look for citrus acidity, good sweetness and hints of milk chocolate and nuts – moving to rich molasses as the roast is taken darker.
Acidity: 7.0 -‐ 7.5 Low to Medium Sweetness: 7.5 -‐ 8.0 Good sweetness throughout the cup Character: 7.25 -‐ 7.75 Look for cocoa and nutty notes Body: 7.25 -‐ 7.75 Dependent on the roast. Balance: 7.5 Good Balance
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