Paloma - Mexico Chabela Decaf Washed Filter 250 g

Specialty-grade whole-bean coffee from Mexico, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of dried pear and plum, crumb topping, red apple.

Origin: Mexico

Region: Chiapas

Processing method: Washed decaffeinated

Variety: Bourbon, Catimor, Garnica, Typica

Altitude: 1100 - 1300 m a.s.l.

Cupping score: 83 / 100

ABOUT THE REGION

Chabela is produced by an exporter based in the Chiapas coffee-growing region of Mexico. Established in 1980, this exporter was the first decaffeinated coffee producer in Latin America, utilizing industry-leading technology for process analysis to achieve the highest quality and bean yield. Their water extraction method achieves over 99% decaffeination. This process was patented in 1987 and received organic certification in 2003. Their business ethics are defined as a strategy where commitments and responsibilities are upheld toward key stakeholders: customers, employees, shareholders, suppliers, creditors, competitors, the local community, and government bodies.

ROASTER'S OPINION

When you’re already jittery from caffeine but still want more, grab this coffee. It features an unconventional and highly satisfying profile—plum with cinnamon, notes of chocolate-covered cherry, and a finish that reminds you of a freshly baked cookie.

V60 RECIPE

• Coffee dose: 19g
• Water dose: 50g > 300g
• Water temperature: 93°C
• Grind size: 8.4 (EK43); 23 clicks (Comandante)

1. Place the filter in the V60 and rinse it under a heavy stream of water to ensure it adheres well to the walls.
2. Grind the coffee, pour it into the V60, and level the grounds.
3. Pour 50g of water, aiming for any dry spots to ensure everything is thoroughly saturated. If the coffee is very fresh (foaming intensely), you can extend the bloom (pre-infusion) to 2 minutes, or perform an additional bloom at 1:00 (pour another 50g and wait until 2:00).
4. At 1:00 (or 2:00), start pouring into the center of the V60 (using circular motions about the size of a small coin). Maintain a flow rate of 6-8g per second (slightly below the second enlarged dot on an Acaia scale) and keep the stream of water just below the point where the flow begins to break.
5. Once you reach 250g, lower the kettle so the spout is about 3 cm above the water surface (you can stop the circular motions now) and finish pouring at 300g.
6. Perform a "shake" by holding the base of the V60 (moving it horizontally and vertically). If the water flows through too quickly, perform a "swirl" instead.

Total brew time: 2:30–3:00 (or 3:30–4:00 with an extended/additional bloom).