colombia coffee · decaf
Colombia - Granja Paraiso 92 | Natural EA DECAF Red Bourbon - Archived
by rogue wave coffee · edmonton, canada
this is colombia - granja paraiso 92 | natural ea decaf red bourbon - archived, an anaerobic colombia from rogue wave coffee.
the bean
- origin
- colombia
- process
- anaerobic
- varietal
- bourbon
- status
- in stock
this is a decaffeinated red bourbon from granja paraiso 92 in colombia, processed anaerobically and decaffeinated using the ea (ethyl acetate) method. anaerobic fermentation involves sealing the coffee in oxygen-free tanks before drying, which tends to produce pronounced, fruit-forward flavours. ea decaffeination uses a naturally derived solvent to remove caffeine while preserving the bean's character. because the facts supplied don't include specific tasting notes or roast level, expect the process to contribute tropical fruit and fermented complexity typical of anaerobic naturals. brew with a pour-over or french press to let the fruit character come through clearly, adjusting grind coarser if fermented notes feel overwhelming.
common questions
What does Colombia - Granja Paraiso 92 | Natural EA DECAF Red Bourbon - Archived taste like?
no specific tasting notes were provided for this coffee, but anaerobic natural processing on red bourbon tends to produce pronounced fruit-forward and fermented flavour characteristics. granja paraiso 92 is known for experimental processing, so expect complexity beyond a standard washed colombian.
How is Colombia - Granja Paraiso 92 | Natural EA DECAF Red Bourbon - Archived grown and processed?
the coffee is a red bourbon varietal grown at granja paraiso 92 in colombia, processed anaerobically, meaning it undergoes fermentation in sealed, oxygen-free tanks before drying. caffeine is then removed using the ea (ethyl acetate) method, a process that uses a naturally occurring compound to extract caffeine with minimal impact on flavour.
How should I brew Colombia - Granja Paraiso 92 | Natural EA DECAF Red Bourbon - Archived?
no specific brew method or roast level was supplied, but anaerobic naturals generally perform well as pour-overs or in a french press, where their fruit and fermentation character can express fully. keep water temperature around 90-93°c and adjust grind size to control intensity if the fermented notes feel too forward.
about rogue wave coffee
the thing about rogue wave coffee on 119th street is how they treat each cup like it actually matters. not the performative theater you get at chains, but the real deal. when your barista adjusts the grind mid-shift because they notice something's off, you know you're in good hands. their 4.8 rating from over 550 reviews isn't accident. it's what happens when people find a place that respects coffee as more than caffeine delivery. the beans here get the attention they deserve, roasted with the kind of care that makes regulars drive across edmonton rather than settle for whatever's convenient. you can taste the difference in that first sip. the way the flavors unfold cleanly, without the burnt edges or sour notes that plague so many spots. this is coffee that makes you slow down, notice things. the kind that turns a quick caffeine grab into something worth savoring.
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