Coffees Archives - Le Petit Roast

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Decaf Le Calme – Mexico

Price range: $25.00 through $69.00

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Everything behind the cup

THE BEANS

Origin Mexico

Region Chiapas

Source Community lot

Altitude 900 – 1,800 m

Variety Bourbon, Caturra, Catuai

Process Washed

Decaf Method Sugarcane (Ethyl Acetate)

BREW GUIDE

Le Calme works with everything. Espresso, drip, French press, pour-over. It's your guilt-free evening cup, your second pot of the day, or your all-day decaf coffee if you're cutting back on caffeine. It behaves closer to a regular coffee than any decaf you've tried. In milk drinks, this Mexican decaf holds its character the same way our caffeinated roasts do. No compromise, just coffee without the jitters.

ROAST APPROACH

Medium-dark, leaning into the sweetness. Decaf beans roast differently. The sugarcane process makes them more porous, so they absorb heat faster and the cracks are harder to read. We slow the roast down to compensate, giving it an even development that regular speed would miss. The goal is to bring out the chocolate and brown sugar that Chiapas is known for, while keeping enough structure that the cup doesn't fall flat.

SUGARCANE DECAF PROCESS

Most decaf uses industrial solvents that strip flavor along with caffeine. Le Calme is decaffeinated using a compound naturally derived from fermented sugarcane (ethyl acetate), with no chemicals added. The green beans are steamed to open their pores, the caffeine is gently dissolved out, and the beans are dried back down. The result is 99.9% caffeine-free with virtually no flavor loss. You're tasting the coffee, not the process.

Décaf Red Plum coffee bag by Le Petit Roast – Colombian decaf light-medium roast with plum and berry notes on burgundy label

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Decaf Red Plum – Colombia

$34.00

For the Curious

Everything behind the cup

THE BEANS

Origin	Colombia
Region	Piendamó, Cauca
Producer	Diego Bermúdez, Finca El Paraíso
Source	Single farm micro-lot
Altitude	1,960 m
Variety	Castillo
Process	Double Anaerobic Washed, Thermal Shock, Sugar Cane EA Decaf

BREW GUIDE

Le Red Plum is built for filter brewing. Pour-over, V60, Chemex, AeroPress, batch brew: all of them let the plum and red berries come through clearly, with a beautiful clean acidity, and milk chocolate sitting subtle in the background for balance. Before roasting, the beans go through a double anaerobic fermentation using the Bermúdez family's custom Paraíso Red Fruit culture, then a thermal shock wash (hot and cold water to lock in the aromatics), and are naturally decaffeinated using the Sugar Cane EA process (ethyl acetate from sugar cane dissolves the caffeine while keeping the sweetness intact). If you have never had decaf coffee beans that made you forget it was decaf, start here.

ROAST APPROACH

Light-medium roast, with precision. This Castillo Colombian coffee comes from a Red Plum lot at Finca El Paraíso, one of the most respected farms in specialty coffee. The Bermúdez family built the plum and berry character into the bean through their fermentation and thermal shock process before it ever reaches us. With all that complexity already there, the roast stays gentle. Just enough development to open up the fruit while the chocolate stays subtle in the background, bringing balance to the cup. Roasting darker would erase exactly what they spent weeks building into this coffee.

SCA SCORE

Scored 89 out of 100 by SCA-certified Q-graders (trained professionals who evaluate coffee on aroma, flavor, aftertaste, acidity, body, balance, uniformity, sweetness, and overall impression). 89 is exceptionally high for a decaf. Most decaffeinated coffees lose flavor in the process. This one didn't. You would not know it's caffeine-free from the cup alone, and that's the point.

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Rated 5.00 out of 5

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Le Fort – Colombia

Price range: $22.00 through $60.00

For the Curious

Everything behind the cup

THE BEANS

Origin Colombia

Region Huila

Source Regional community blend of small farmers

Altitude 1,500 – 1,800 m

Variety Castillo, Colombia, Caturra

Process Washed

BREW GUIDE

Le Fort is built for espresso, especially in milk drinks. It pulls a thick, syrupy shot with a heavy crema (that golden foam on top of a good espresso) and that cocoa-molasses sweetness front and center. This is your morning coffee, the one that kicks you into gear when you need it. Lattes, cortados, cappuccinos, flat whites: the roast level gives it enough backbone to cut through steamed milk without losing its character. Most dark roasts disappear in milk. This one doesn't. If you're brewing at home without an espresso machine, a moka pot brings out similar intensity.

ROAST APPROACH

Dark, but with a line we don't cross. We take Le Fort right to the edge of second crack (the point where beans begin popping a second time during roasting) and pull it just before. That's full caramelization: sugars have darkened, acidity has dropped away, body is at its heaviest. But the bean's own flavors are still intact. Go any further and you lose them to smoke and carbon. We read the roast through color, sound, and temperature profile, adjusting in real time. The goal is richness without destruction.

SCA SCORE

84

out of 100

The SCA score is the global standard for grading coffee quality, assessed by certified coffee tasters (Q-graders) on aroma, flavor, body, acidity, and balance. Commercial coffee typically scores 60 to 70. Specialty grade starts at 80. Le Fort scored 84, graded at import, placing it comfortably in specialty territory: a clean, well-balanced cup with no defects.
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Le Mantissa – Brazil

Price range: $22.00 through $60.00

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Everything behind the cup

THE BEANS

Origin Brazil

Region Sul de Minas

Farm Fazenda Mantissa

Source Single farm

Altitude 1,100 – 1,280 m

Variety Red Catuai

Process Natural

BREW GUIDE

Mantissa is your all-day, any-method coffee. Espresso, filter, whatever you reach for. It pulls smooth with caramel and chocolate up front and a sweetness that stays without becoming heavy. In milk drinks, it's a natural fit: the caramel deepens, the body rounds out, and nothing gets lost. This medium roast Brazilian natural is the kind of coffee that works without making you think about it. Easy to brew, hard to get wrong.

ROAST APPROACH

Medium, slow, and patient. Natural processed beans (dried inside the fruit instead of washed clean before drying) carry more sugar, which means they brown faster and burn easier. We drop the temperature and stretch the roast, giving the sugars time to caramelize evenly without scorching. The result is a clean sweetness with no roasty edge. With a coffee from an Ernesto Illy Award-winning farm, the raw material is already exceptional. Our job is to let the farm speak.

SCA SCORE

83

out of 100

The SCA score is the global standard for grading coffee quality, assessed by certified coffee tasters (Q-graders) on aroma, flavor, body, acidity, and balance. Commercial coffee typically scores 60 to 70. Specialty grade starts at 80. Mantissa scored 83, graded at import, placing it in specialty territory: a clean, well-balanced cup with no defects.
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Rated 5.00 out of 5

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Racine – Ethiopia

Price range: $25.00 through $69.00

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Everything behind the cup

THE BEANS

Origin Ethiopia

Region Yirgacheffe, Oromia

Producer Biru Bekele

Source Single origin

Altitude 1,904 m

Variety Heirloom

Process Washed

BREW GUIDE

Racine works beautifully as espresso or filter. As espresso, the tea-like quality comes through clean, with florals in the finish. On filter, the cup opens up: more transparency, more layers, and a softness that rewards slow sipping. This medium roast Ethiopian Yirgacheffe coffee is an all-day cup for anyone who wants something refined without being fussy. Easy to brew, easy to love.

ROAST APPROACH

Medium roast, with a focus on clarity. Washed Ethiopian beans are dense and tightly structured from the high altitude, so we apply steady heat to develop the body without losing the florals. Push it too far and the tea-like character disappears. Pull back too much and it tastes grassy. The window is narrow. We roast Racine to land right in the middle: enough development for sweetness and body, enough restraint to keep the florals intact.

SCA SCORE

86

out of 100

The SCA score is the global standard for grading coffee quality, assessed by certified coffee tasters (Q-graders) on aroma, flavor, body, acidity, and balance. Commercial coffee typically scores 60 to 70. Specialty grade starts at 80. Racine scored 86, graded at import, placing it well into specialty territory: a clean, complex cup with distinctive floral character.
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The Espresso Blend

Price range: $22.00 through $60.00

For the Curious

Everything behind the cup

THE BEANS

Origins Brazil, Colombia, India

Type Blend (Arabica + Robusta)

Process Mixed (Natural / Washed)

BREW GUIDE

L'Espresso is your all-day coffee. Brazilian natural sweetness, Colombian caramel, and Indian intensity in every shot. It pulls thick with dense crema (that golden foam on top of a good espresso), heavy body, and a chocolate-caramel sweetness that holds from morning to night. Where it really comes alive is in milk drinks: lattes, cortados, cappuccinos, flat whites. This espresso blend is engineered to cut through steamed milk and still taste like something. Pull it as espresso or brew it in a moka pot. Either way, it delivers.

ROAST APPROACH

Roasting a blend is a different game. Three origins, three densities, three rates of development. The Brazilian natural absorbs heat fast, the Colombian washed is denser and slower, and the Indian Robusta is the hardest of the three. We roast each to the edge of second crack (the point where beans begin popping a second time during roasting) but getting them all to land at the same level of caramelization takes constant adjustment. Color, sound, temperature profile, all in real time. The goal is one unified flavor, not three competing ones.

WHY ROBUSTA?

Most specialty roasters won't touch Robusta (the other main species of coffee, known for its intensity and crema). We use it on purpose. The Indian Kaapi Royal AA in this blend is a washed, high-grade bean grown at elevation that brings two things no Arabica can: thick, persistent crema and a punch that gives espresso its backbone. Without it, the shot is pretty but flat. With it, you get the body, the crema, and the character that makes a real espresso. The best Italian espresso blends have always included Robusta. We're not hiding it. It's the reason this blend works.