Samaria Decaf


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Impressions: mandarin, cooked apple, walnut, baking spices
Roast degree: 2/6 

Country: Colombia
Region: Garzón, Huila
Farm: Samaria & Lucitania
Altitude: 1600-1650 m
Varieties: Caturra, Castillo, Colombia

Process: EA Decaffeination Process
Partner importer: Osito

Our second decaf is finally here! A delicious EA process from Colombia, and it’s a funkier one then our beloved Huerta Mountain Water Decaf.

It tastes like all sorts of baking spices (nutmeg, cardamom and cinnamon), with juicy mandarin notes. It also reminds us of walnut.
It finished like cooked apple and crispy brown sugar (apple crumble anyone?)

The EA (Ethyl Acetate) decaffeination process is a process using the naturally occurring chemical compound derived from an acid, in this case, cane sugar.
The coffee is soaked for hours in water and EA to remove caffeine.

Once again a stellar offering from Osito Coffee, they have been working with Jaime for three harvests now.  He is a much larger than average producer with four sizable farms in Garzón. 
A producer of his size normally has direct correlation with lower quality but Jaime has invested heavily in his infrastructure. In particular, he has an immaculate, state-of-the-art drying facility which allows him to dry parchment slowly and evenly.
He also employs a team of people to sort parchment to weed out defects prior to delivery.

The result is that he delivers some of the largest yet most consistent lots that Osito buys in Colombia.

Brewing Recipes
Method Input  Ratio Output Time
V60 23 g 1:16  370 g 3:30 to 4:15 min
Chemex 42 g 1:16 670 g 5:00 to 5:45 min
French Press 23 g 1:15.5 355 g 3:30 min
Espresso 18 g 1:2.1 38 g 32 to 36 sec

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