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decaf coffee –  medium roast, colombia coffee from saxonville mills cafe & roastery

colombia coffee · decaf

Decaf Coffee – Medium Roast

by saxonville mills cafe & roastery · framingham, usa

this is decaf coffee – medium roast, a washed colombia from saxonville mills cafe & roastery.

the bean

origin
colombia
process
washed
roast
medium
status
in stock
this is a decaffeinated medium roast from colombia, processed using the washed method, and roasted by saxonville mills cafe & roastery. washed processing removes the fruit before drying, which tends to produce a clean, straightforward cup that lets the bean's character come through clearly. as a medium roast, it sits in a balanced range, avoiding both the grassiness of light roasts and the bitterness of dark ones. it works well for drip, pour-over, or french press, where a medium grind and water around 93-96c will give you a consistent, clean result without the caffeine.

common questions

What does Decaf Coffee – Medium Roast taste like?

no specific tasting notes were provided, but as a washed colombian medium roast it typically delivers a clean, balanced cup with moderate body and brightness. the medium roast level keeps it from tasting overly bold or flat.

How is Decaf Coffee – Medium Roast grown and processed?

this coffee comes from colombia and is processed using the washed method, which involves removing the fruit skin and pulp before the beans are dried. it has also been decaffeinated, though the specific decaf method has not been stated.

How should I brew Decaf Coffee – Medium Roast?

a medium roast washed colombian works well across most common brew methods, including drip, pour-over, and french press. aim for water around 93-96c and a medium grind suited to your chosen method.

about saxonville mills cafe & roastery

boston's coffee scene has grown serious over the past decade. third-wave roasters dot the metro area, each claiming their stake in the city's caffeinated evolution. but out in framingham on central street, saxonville mills cafe & roastery has been doing the work without much fanfare. this is a roastery first, which changes everything about how you experience coffee here. the beans you drink today were likely roasted this week, maybe yesterday. that immediacy shows up in ways the chains simply can't match. and the locals know it. the space operates with the confidence of a place that doesn't need to prove itself to anyone anymore. well regarded doesn't happen overnight. it comes from consistency, from understanding that specialty coffee requires actual expertise, not just better marketing than the place down the road. you'll find the kind of attention to sourcing and roasting that makes framingham feel less suburban, more connected to global coffee culture. especially on a tuesday morning with their house blend.

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framingham, usa

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