A unique 3-in-1 product that cleans, descales and sanitises. To be used daily to remove milk residues from milk lines, frothers and parts on automatic espresso machines. Independent laboratory testing confrims that Cafetto Milk Frother Cleaner BLUE kills E-Coli, Salmonella, Listeria and Enterococcus when used in accordance with manufacturer’s instructions.
Ideal if you have a small cafe or you are a micro roaster
and dont want to spend time blending – just roast and drink
Cupping Notes:
full body rich semi sweet – syrupy body, earthy dark cocoa & spice notes – long sweet finish medium acidity with notes of malt makes a great espresso or milk based coffee.
100% Arabica
Roasting Profile ~ Medium/Darkish – or golden brown in colour we drop just round start of 2nd crack if you prefer it slightly darker take it a little further
featuring luxurious deep chocolate tones and a little earthy spice courtesy of 2 choice Indonesian coffees, Golden Brown has a deep syrupy body and rich crema for lovers of strong yet refined coffee and has a long satisfying finish use for any milk based coffees you will enjoy full bodied flavor from first sip to last
Small Batch – Hand Roasted by
that coffee company – specialty coffee roasters Melbourne
This coffee is like no other other coffee – a unique processing technique delivering a very unique coffee.
Cupping Notes
a sweet thick & syrupy cup loaded with crema mellow & sweet with subtle flavors of choc malt & toffee & spice smooth buttery body clean & very low acidity – leaves a deep rounded aftertaste on the palate
100% Arabica
REGION: Chicomuselo and Comalapa, Chiapas, Mexico
VARIETAL: Catuai and Typica
PROCESS: Fully Washed & Decaffeinated using Mountain Water Process
ALTITUDE: 1100m – 1600m
CUP PROFILE
aroma of brown sugar, spice, hints of ripe fruit full flavor of sweet brown sugar /toffee brown spice milk chocolate & soft fruit notes full body balanced coffee sweet clean aftertaste.
Process
This coffee is decaffeinated using the Mountain Water Process which involves sourcing
natural mountain water from Pico De Orizaba (one of the largest mountains in mexico. The coffee is soaked and washed in clean water numerous times and then the water is passed through a caffeine filter before being re-introduced to the coffee. This natural process leaves a full flavoured coffee without any chemical residue.
BACKGROUND:
In the state of Chiapas you find Mexico´s largest and oldest coffee producing regions, some farms can look back on a history record of more than a hundred years. With the influence of the Atlantic Ocean on one side and the Pacific Ocean on the other side, the mountain slopes of the Sierra Madre Chiapas crosses the region dividing the state and creating various special microclimates.
