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TASTING NOTES: COCONUT, MILK CHOCOLATE, MINT HUMBUG
ROAST:
FADED is back – a 70% coconut co-fermented Colombian coffee blended with 30% Brazil EA decaf, delivering milk chocolate, coconut, and mint humbug in every cup.
Most people choose Whole Bean
Arrives by
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Tasting Notes: MILK CHOCOLATE, COCONUT, MINT HUMBUG
Farm: Quebraditas / Various farms (regional blend)
Producer: Edinson Argote / Various producers (Volcafe Brazil)
Coffee Overview
This coffee is a blend composed of 70% Caturra QCOF-11 from Quebraditas in Huila, Colombia, and 30% Happy Capybara EA decaf from Minas Gerais, Brazil.
The Colombian component is produced by Edinson Argote and features a coconut co-fermentation process, contributing a distinctive fermentation profile. The coffee is grown at 1850 m.a.s.l in the Huila region.
The Brazilian component is a regional blend sourced from Minas Gerais, the most important Arabica-producing region in Brazil, responsible for approximately 74% of the country’s total coffee volume. Volcafe Brazil works with hundreds of farmers who submit samples to their lab in Patrocínio, where blends are selected and curated.
Farm / Processing
For the Colombian coffee, harvesting ensures a minimum of 90% ripe cherries. The coffee undergoes floating to remove defects, followed by oxidation in food-grade plastic drums for 12 hours. After pulping, it ferments for 24 hours in open tanks to remove mucilage, then continues fermenting for 72 hours below 25°C with a mix of coconut and specific yeast. After fermentation, the coffee is washed and dried mechanically for 42 hours at 38°C, then stabilised in GrainPro-type bags.
The Brazilian coffee is processed as a natural and pulped natural lot before undergoing decaffeination in Bremen using the Water–Ethyl Acetate (E.A.) process, commonly known as the sugarcane process. The green coffee is soaked in water and steamed to open its structure, then washed in an ethyl acetate solution to remove caffeine. This process is repeated for several hours before the coffee is steamed again to remove residual EA. The beans are then dried, cooled, polished, and quality checked before export.
Brewing Recipie
Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds
Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins
French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins
Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec
Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes
Origin Info
Tasting Notes: MILK CHOCOLATE, COCONUT, MINT HUMBUG
