SOKOTO RED BEAN
ROAST: ⚫⚫⚫⚪⚪⚪⚪
NOTES: Toasty malt, cocoa and butter notes
REGION: Chiapas, Mexico
All the coffee. None of the 3am ceiling stare.
The Sokoto Red is sourced from the highlands of Chiapas, Mexico, a region that produces some of the most underestimated coffee in the world. Three varietals, Caturra, Typica, and Catuai, each contributing to a decaf that actually tastes like coffee rather than a sad approximation of it.
Water decaffeinated, no chemicals, no shortcuts. Notes of toffee, malt, and a toasty warmth that holds up through milk or black.
Named after the Sokoto goat of northern Nigeria.
Every bag you buy feeds 3 children in Kenya for a day through GoodLabs.
100% Arabica. Water Decaffeinated. Roasted fresh in Queensland. Nitrogen sealed for freshness.
Toasty malt, cocoa and butter notes
| AROMA: | Toffee, malt |
| ACIDITY: | Low, gentle |
| BODY: | Full, rounded mouthfeel |
| FINISH: | Toasty, clean cocoa |
| GRIND: | 23 grams, finely ground |
| YIELD: | 46 grams |
| POUR TIME: | 30 seconds |
| TEMPERATURE: | 91°C |
