Hachiko

The roaster presents Hachiko, a decaf that leans fully into Wilton Benítez’s experimental toolkit. This lot undergoes the signature thermal-shock sequence—two rounds of sterilization and controlled fermentations—finished with a warm-to-cold rinse designed to lock in sweetness and aromatic clarity. It’s a precision-first approach that aims for expressive flavor without rough edges.

A quick primer on the method: thermal shock moves parchment coffee through carefully managed temperature shifts. Warmer stages open the seed and encourage targeted enzymatic activity; cooler stages calm the process and preserve volatile aromatics. By sterilizing before fermentation, the team curates which microbes are doing the work, steering the cup toward clean fruit and florals rather than funk.

Decaffeination happens in Colombia via the sugarcane EA (ethyl acetate) process. The coffee is soaked to swell the seed, caffeine is selectively bound and removed, then the seed is gently dried back to stability. Because EA is relatively low-temperature and close to origin, it’s prized for keeping origin character intact—more sweetness, less “decaf” flatness.

In the cup, the roaster notes fresh flowers, lemon curd, and raspberry. It tastes like bright florals leading into a creamy citrus core—think lemon curd’s silky sweetness—finishing with a lively raspberry snap. Acidity reads poised and lemony, balanced by a custardy mid-palate and a clean, lingering bloom. If you’re hunting a night-friendly coffee that still feels detailed and vivid, this decaf shows how process can preserve nuance without compromise.