El Paraiso Decaf
Forget everything you know about decaf coffee. Manhattan’s latest release transforms the decaf experience, featuring a remarkable coffee from the legendary Diego Bermudez of El Paraiso, Colombia. This isn’t just any decaf; it’s a thermal shock washed Castillo variety, innovatively processed to enhance the coffee’s natural flavors, defying all decaf expectations.Â
Sourced directly from Diego, a master of coffee processing, this decaf showcases the potential of his thermal shock method, combined with the use of local microorganisms to enhance the coffee’s unique characteristics. Decaffeinated using the Ethyl Acetate method, known for its gentle extraction that retains the coffee’s essence, this brew offers tantalizing notes of raspberry, white tea, and caramel. Prepare to be impressed by this game-changing decaf, a true drinking experience that challenges the norm and delights the palate.
Recommended Resting Time:Â
We’ve had fantastic results brewing this coffee 4 weeks off roast and have found it to open up and retain a very structured raspberry acidity upwards of 2 months post roast.Â
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