Colombia - Decaf

• Tasting Notes: Cherry, Chocolate, Syrupy Sweet
• Roast Level: 03 Medium

Comforting and deeply sweet, this decaf coffee delivers rich notes of ripe cherry layered over smooth chocolate and a syrupy body that lingers pleasantly with every sip. The cup is balanced and approachable, offering a gentle fruit sweetness reminiscent of dark cherry preserves alongside creamy cocoa and caramelized sugar undertones. Its velvety texture and rounded finish create a satisfying, full-flavored experience that proves decaf can be every bit as complex and enjoyable as its caffeinated counterpart.

Farmers: Shady + Elias Bayter

Origin: Colombia
Region: Huila
Farm: El Vergel
Altitude: 1500 Meters
Process: EA Sugarcane
Varieties: Caturra

E.A. Sugarcane decaffeination is known as “The Natural Decaffeination Method”. Highest quality green coffee + highest quality water + sugarcane ethyl acetate = ridiculously natural decaf coffee. This process retains the body of coffee and the inherent sweetness within this Colombian coffee that we’ve all come to expect.

Decaffeination is accomplished through Ethyl Acetate, which is a natural byproduct of fermented sugarcane. E.A. bonds with the soluble caffeine compounds in the coffee allowing them to be removed from the green beans. The water-EA process allows for gentle caffeine extraction from the bean avoiding excessive heat and pressure thus retaining the natural structure of the coffee bean cells.

We have been working alongside of Shady and Elias Bayter in Colombia for many years! We love the collaboration and experimentation coming from these two brothers. We connect via google hangouts multiple times a year to plan our green coffee purchases, receive updates, and see all the progress happening in and around their coffee farm. We visited the El Vergel farm in May 2022!

By implementing updated technologies, they are able compost organic material from the processing of coffee that would otherwise go to waste. In addition, water conservation efforts have reduced overall water consumption on the farm by at least 40%

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