Decaf - Colombia

$20

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Impressions: panela, orange, pumpkin spice, walnut
Roast degree: light (2/5)

Country: Colombia
Region: Huila
Municipality: Suaza, Picuma
Farmers: Arnulfo & Oliverio Losada
Variety: Colombia, castillo, caturra
Process: washed (24h fermentation)
Decaffeination: EA Process
Partner importer: Osito

It's been a while since we had a second decaf on our menu, so it feels great to have another one!
Osito owns a farm in Colombia, and the Losadas brothers own a farm in the same town. They have been buying their decaf whenever it's available.

We love Colombian decaf. The EA (Ethyl Acetate) decaffeination process,  a process using the naturally occurring chemical compound derived from an acid in cane sugar, gives a lively and dynamic profile.
The coffee is soaked for hours in a mixture of water and EA to remove caffeine and is a 100% natural.

This profile is on the lighter side of things, so if you are looking for a darker decaf, or something that makes for a sweeter espresso, you can check out our staple decaf here.

Those EA decaf from Colombia never disappoint!

What we love the most is how complex they can be for just ''decaf''.
In this roast, expect a lovely acidity that reminds us of cooked orange, almost like marmalade.
It's very sweet, almost like panela (a sort of brown sugar), and to make this round and familiar, there is a nice nuttyness as well, almost like walnuts.
It's also quite spicy at times, so if you are into cinnamon or pumpkin spice, you'll love this coffee!
It's perfectly fine in any method, but it's easier to extract a sweet and balanced filter coffee with this one. For the espresso lovers, you'll have to work a little harder ;-)
Method Dose Ratio Time
Espresso 18 g 2.1:1 32-36 sec
Espresso with milk 18g 2.1:1 36-40 sec
Americano 18 g 2.1:1 30-35 sec

V60/Origami 

23 g 16:1 3:30-4:15 min

 Chemex & Batch Brew

40-60 g 16:1 5:00-5:45 min

 French Press

18-25 g 15.5:1 3:30 min steep time

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