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Always fresh coffee, roasted within the last 30 days! ☕
Specialty coffee does not reach its full expressive potential immediately after roasting. Over the following weeks, the aromatic profile evolves: residual gases gradually dissipate and the sensory perception becomes more stable, making the cup more coherent, transparent and balanced across different brewing methods.
This coffee was roasted on 1 luglio and is now in an advanced stage of aromatic balance: still fully enjoyable and qualitatively intact, yet beyond the time window we adopt for our standard retail offering.
For this reason, it is available at a reduced price, without any compromise on green selection, roasting quality or product traceability.
Copan is a water-decaffeinated Honduran coffee that demonstrates that giving up caffeine doesn't mean sacrificing complexity. The light roast enhances a lively and indulgent aromatic profile, with notes of orange, cherry, and milk chocolate intertwining in a creamy, citrusy cup. The body is juicy and enveloping, while the delicate acidity accompanies every sip without ever overpowering the natural sweetness of the bean. A clean, wholesome, and surprisingly expressive coffee.
Scheda caffè
PAESE: Honduras
REGIONE: Corquin
VARIETÀ: Mix of varieties
ALTITUDINE: 1450 m asl
PROCESSO: Decaffeinated with water
TOSTATURA: Light
SENTORI: Orange, cherry, milk chocolate
Perché sceglierlo?
Choose Copan if you want to drink specialty coffee in the evening or if you're sensitive to caffeine but not to the taste. It's ideal if you're looking for a decaf that retains its identity, balance, and pleasantness, without the dull notes or defects typical of commercially produced decafs.
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Info sulla varietà:
Selected blend of Honduran varieties, chosen not to standardize the profile, but to create balance and drinkability through sensorial complementarity. Each variety contributes specific sweetness, body, and cleanliness, resulting in a consistent and well-defined cup.
Info sul processo:
Water decaffeination is a natural process that preserves the aromatic integrity of the bean. The silvery skins are first removed with a steam treatment, then the water-soluble substances, including caffeine, are extracted from the green beans through a water bath. The caffeine is separated from the solution using activated charcoal, while all other aromatic substances are reintroduced into the now temporarily dried beans. A final drying process restores the water content to its original values, resulting in a clean coffee, intact in its aromas and free of caffeine.
