Colombia LA PLATA - decaffeinated

by The naughty dog

4.9(11 votes)
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Variant:

Roastery
The naughty dog
Coffee Origin
Colombia specialty coffee Colombia
Region
Huila
Variety
Caturra, Castillo, Colombia
Roast Type
Omni (recommended for both Filter & Espresso Coffee)
Process
Washed
Flavour Profile
Caramel, Cranberries, Chocolate
Roast Level
Omni
Brewing Method
Aeropress, Chemex, Clever dripper, French Press, Hario V60, Vacuum Pot, Espresso, Moka pot

About The naughty dog

Can you please introduce your roaster in a few short sentences?

A small roaster that focuses on African coffees (mainly Ethiopia) and coffees from Central and South America. Gwilym Davies, World Champion from 2009, is in charge of roasting. He is assisted by Honzo Šturs. Orders, packaging and quality control are handled by Petra Veselá, author of the Big Book of Coffee.

What is the story behind your name and logo?

We wanted a fun and playful name. And since many people recognize us by our 2 dachshunds, the logo was an obvious choice.

What is the hardest part of being a roaster?

For a small roaster, it's buying green coffee. Large roasters fill the container and buy directly from the plantations, small roasters do not have this option.

What's one thing about coffee that people still don't understand?

A lot of people still don't know that coffee is a fruit and because of that it offers an incredible number of different flavors and aromas. She is not just bitter and universal.

What's one thing you wish you'd done differently if you were starting roasting over?

So far, probably nothing, we are satisfied.

Is there a person in the industry that people should know about?

Scott Rao

What was your biggest failure?

I once bought too much green coffee and it sat in our warehouse longer than we would have liked. We are now more careful and order less and more often.

What are you most proud of?

When roasting goes well and our coffee tastes good.

What will the premium coffee market look like in 2025?

Choice coffee will reach far more home users, who will have increasingly high demands on the quality of the beans. The number of new cafes will certainly grow, and they will have to try harder to differentiate themselves from each other.

Tell us about 'The Cup' - the best cup of coffee you've tasted?

It will sound like a cliché, but we had the best coffee in Panama. Either at the Peterson farm - Esmeralda, at the Wilfords' Finca Elida or with Jamison at Finca Deborah. Panama Geisha is such a clean and vibrant coffee.

More Coffees roasted by The naughty dog

Reviews (11x)

Reviews Total
4.9 / 5
Recommended by
100%
11 out of 11 users
Tereza Slovakova Verified Customer Show Original March 16, 2023
Recommends
200g
Very good, balanced, smells beautiful
It is almost impossible to tell that it is caffeine-free
Recipe
Preparation method: mocha pot and V60
Coffee (g):
Water (g):
The water temperature:
Grinder (settings):
Process:
Klara Verified Customer Show Original November 20, 2022
Recommends
200g
Recipe
Preparation method: Aeropress
Coffee (g):
Water (g):
The water temperature:
Grinder (settings):
Process:
Babeta Verified Customer August 4, 2022
Recommends
200g
Martin Kral Verified Customer July 30, 2022
Recommends
200g
Boris Show Original July 26, 2022
Recommends
200g
Great both with and without milk
Pleasant fruity taste
There is never enough of her
Show All Reviews

Questions (2x)

Questions Total
2
Answers Total
2
Translated from Kofio.cz Show Original
Can this coffee be used in a mocha pot?
Translated from Kofio.cz Show Original
Lenka Šafářová:

Beautiful day, Lenka. :)


Because this coffee is medium roasted, somewhere between espresso and filter roast, it can definitely be used in a mocha pot.


Sincerely
Kryštof from Kofia

Translated from Kofio.cz Show Original
Hello, what method is used to remove caffeine from coffee? Thanks for the information.
Translated from Kofio.cz Show Original
Jan:

Beautiful day, Jane :). Coffee is decaffeinated using ethyl acetate extract (the so-called E.A. method), which is a by-product of sugarcane processing. The beans are steeped in a solution of ethyl acetate, which binds to the caffeine, and then the beans are steamed to remove all traces of ethyl acetate. The resulting caffeine content is 0.1 - 0.3%. At the same time, this process is very gentle and the grains retain their fruitiness and sweetness. Best regards, Hanka