By Percolate · Recipe 1
Quiet Canopy
An organic and Fair Trade bean decaf recipe aimed at caramel sweetness with a more pronounced cocoa finish.
Medium-dark roast · espresso
AI-designed starter recipe by Percolate. Checked for structure and guidance, but not roasted or tasted. Ingredient descriptions are profiles to look for, not specific available lots.
Choose beans recorded as both organic and Fair Trade for every component. These are ingredient requirements, not independent certification of this recipe.
The recipe
60% Peru water-process decaf, caramel profile
A decaf caramel-and-nut component selected for a softer finish.
Decaf · Intended flavours: caramel, nutty
40% Honduras water-process decaf, cocoa and caramel profile
A decaf cocoa-and-caramel profile chosen to keep sweetness central.
Decaf · Intended flavours: chocolate, caramel
Roast approach
Blend the green beans before roasting.
Aim for a deeper brown finish. Watch smaller accents so they do not scorch while the base catches up. Use similarly sized lots that roast compatibly. Begin with a small trial; if one component races ahead, choose more compatible lots for the next batch. If recording development time, use 20-24% of total roast time after first crack only as a trial window, not a universal endpoint. Decaf beans start darker. Judge development from aroma and roast behaviour as well as colour. Rest 5-10 days before the first comparison, then taste again as it settles. If cocoa masks the softer caramel goal: Try 70% Peru decaf and 30% Honduras decaf on the next batch.
Tasting results have not been published for this recipe. Flavour characteristics describe intent, not a verified cup result. Match substitutions by their role and characteristics; origin alone does not establish equivalence.
- Peru water-process decaf, caramel profile: 180 g (60%)
- Honduras water-process decaf, cocoa and caramel profile: 120 g (40%)