Description
A Brazil decaf built for comfort and consistency sweet, smooth, and surprisingly expressive for a caffeine-free coffee. This lot starts with caramelized sweetness and milk-chocolate depth, then adds a gentle dried-fruit accent that keeps the cup from feeling flat. It’s an easy “all-day” option that works as a single origin drip and shines as a dependable espresso or blend component.
Legender Especial is a curated blend from Minas Gerais, pulling from the micro-regions of Machado, Poço Fundo, and Campestre. Instead of relying on massive plantations, it’s composed of coffees from smaller farms known locally as sitios, where producers can focus on careful picking, drying, and lot separation. The result is a profile that’s clean and sweet classic Brazil yet a step more nuanced than the standard commercial decaf.
This coffee is built on naturally processed lots (patio dried) and then decaffeinated using the Mountain Water Process (MWP), a water-based method that uses green coffee extract under tightly controlled conditions before the coffee is gently dried again. The decaf treatment preserves the original sweetness and chocolate character, which is exactly what you want in a “house” decaf.
Tasting Notes: Best from medium to dark roasts. A more neutral, nutty decaf. Hints of caramel, dried fruit, and milk chocolate lead the cup, with a burnt sugar sweetness and a slightly dry nutty finish. The fruit character reads more like dried fig/raisin than bright fresh fruit, giving the coffee a cozy, dessert-like feel. Balanced sweetness, rounded body, and mellow, easygoing acidity make it especially approachable as an everyday decaf smooth on its own and dependable in blends.
Roasting Notes: A friendly decaf to roast and to drink. Target a medium roast to keep the cup sweet and chocolate-forward while maintaining clarity and a clean finish; going slightly darker amplifies deeper caramel and cocoa tones and makes the cup feel richer and more “comforting.” As with many water-process decafs, the beans can take on heat quickly and may show color development earlier than expected use a steady, controlled approach, avoid aggressive early heat, and don’t rely only on audible cues. Prioritize even development through Maillard to build milk-chocolate depth without muting sweetness. For best flavor integration, allow a few extra days of rest so the caramel and chocolate notes round out and the finish smooths out.
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