Repose Decaf
Repose Decaf from Methodical Coffee shatters every assumption about what decaffeinated coffee can be. Produced by Sebastian Ramirez—a fifth-generation coffee grower and globally recognized expert in experimental fermentation—this Colombian coffee undergoes an anaerobic process with strawberry and glucose co-fermentation before decaffeination. The result is a fruit-forward cup that maintains vibrant character even after caffeine removal, a rare achievement in the specialty decaf landscape.
The Ramirez family has cultivated coffee for over a century, but Sebastian's arrival brought technical precision and curiosity to their operations. His experimental approach has earned international acclaim, and Repose represents the pinnacle of what happens when traditional expertise meets innovative processing.
Tasting Notes
Repose delivers an unexpectedly lively profile for a decaf. The strawberry co-fermentation comes through as bright red fruit notes—think strawberry jam and ripe berries—balanced by subtle glucose sweetness. The body is round and creamy with a jammy texture that coats the palate. Acidity remains present but soft, providing lift without sharpness. The finish is clean with lingering berry sweetness and a whisper of funkiness that nods to its anaerobic origins. This coffee tastes intentional, complex, and complete—not like something that's been stripped of caffeine.
The E.A. Decaffeination Process
Repose uses the Ethyl Acetate (E.A.) method, a natural decaffeination process that preserves coffee's intrinsic flavors. E.A. is derived from fermented sugar cane molasses and occurs naturally in fruits like pineapple and berries. Green coffee is soaked in an E.A. solution that bonds specifically to caffeine molecules, extracting them while leaving flavor compounds intact. After extraction, beans are steamed to remove any residual E.A. This gentler approach maintains the coffee's structural integrity—critical when working with experimentally processed lots where preserving nuanced flavors is paramount.
Brew Methods
Repose excels across multiple brew methods. As espresso, it produces syrupy shots with pronounced berry sweetness and enough body to work beautifully in milk drinks—a decaf cappuccino that doesn't apologize for itself. Pour over methods like V60 or Chemex highlight the fruit-forward clarity and let the strawberry notes sing. French press emphasizes the jammy body and creates a fuller, more textured cup. Avoid over-extraction; this coffee's sweetness and fruit character shine best with balanced brew ratios and temperatures around 200°F.
About Methodical Coffee
Greenville, South Carolina's Methodical Coffee has built a reputation for thoughtful sourcing and precise roasting that honors producer innovation. Their selection of Repose demonstrates their commitment to coffees that push boundaries while maintaining approachability.
Our team at Clive can help you dial in grinder settings for Repose and recommend brewing equipment that brings out its full potential—whether you're pulling shots or brewing by the cup.
Original: $30.80
-65%$30.80
$10.78Product Information
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Description
Repose Decaf from Methodical Coffee shatters every assumption about what decaffeinated coffee can be. Produced by Sebastian Ramirez—a fifth-generation coffee grower and globally recognized expert in experimental fermentation—this Colombian coffee undergoes an anaerobic process with strawberry and glucose co-fermentation before decaffeination. The result is a fruit-forward cup that maintains vibrant character even after caffeine removal, a rare achievement in the specialty decaf landscape.
The Ramirez family has cultivated coffee for over a century, but Sebastian's arrival brought technical precision and curiosity to their operations. His experimental approach has earned international acclaim, and Repose represents the pinnacle of what happens when traditional expertise meets innovative processing.
Tasting Notes
Repose delivers an unexpectedly lively profile for a decaf. The strawberry co-fermentation comes through as bright red fruit notes—think strawberry jam and ripe berries—balanced by subtle glucose sweetness. The body is round and creamy with a jammy texture that coats the palate. Acidity remains present but soft, providing lift without sharpness. The finish is clean with lingering berry sweetness and a whisper of funkiness that nods to its anaerobic origins. This coffee tastes intentional, complex, and complete—not like something that's been stripped of caffeine.
The E.A. Decaffeination Process
Repose uses the Ethyl Acetate (E.A.) method, a natural decaffeination process that preserves coffee's intrinsic flavors. E.A. is derived from fermented sugar cane molasses and occurs naturally in fruits like pineapple and berries. Green coffee is soaked in an E.A. solution that bonds specifically to caffeine molecules, extracting them while leaving flavor compounds intact. After extraction, beans are steamed to remove any residual E.A. This gentler approach maintains the coffee's structural integrity—critical when working with experimentally processed lots where preserving nuanced flavors is paramount.
Brew Methods
Repose excels across multiple brew methods. As espresso, it produces syrupy shots with pronounced berry sweetness and enough body to work beautifully in milk drinks—a decaf cappuccino that doesn't apologize for itself. Pour over methods like V60 or Chemex highlight the fruit-forward clarity and let the strawberry notes sing. French press emphasizes the jammy body and creates a fuller, more textured cup. Avoid over-extraction; this coffee's sweetness and fruit character shine best with balanced brew ratios and temperatures around 200°F.
About Methodical Coffee
Greenville, South Carolina's Methodical Coffee has built a reputation for thoughtful sourcing and precise roasting that honors producer innovation. Their selection of Repose demonstrates their commitment to coffees that push boundaries while maintaining approachability.
Our team at Clive can help you dial in grinder settings for Repose and recommend brewing equipment that brings out its full potential—whether you're pulling shots or brewing by the cup.
