Decaf from Colombia

Roast Level: Medium

This Decaf coffee is grown and processed by a group of female producers in Nariño. It has a perfectly balanced roast that shines in both espresso and filter coffee. After trying this coffee, you won’t miss your regular caffeinated coffee at all! 

The Ethyl Acetate Process

EA decaffeination uses ethyl acetate, a natural substance found in fruits, to remove caffeine from coffee beans. In this process, the beans are soaked in ethyl acetate, which grabs onto the caffeine molecules and helps them come out. This method is usually gentler on the beans and is sometimes called the “natural” decaffeination process because ethyl acetate is found in nature.

Origin Notes

Farm: Various

Region: Narino

Varietal: Mixed

Process: Washed Decaf Ethyl Acetate

Altitude: 1800-2100 masl

Fermentation Time: 70 hours in-cherry/ 60-70 hours pulped

Espresso Brew Guide

1. Grind 18g coffee finely ground
2. Aim for 36-38g of coffee out
3. 28-30 second long extraction time
4. Adjust grind size to reach ideal extraction time

Filter Brew Guide

Use a 1:17 ratio of coffee to water. For example:

1. Grind 18g of coffee to a medium grind size
2. Use 300g boiling water total 
   
3. If your coffee brewer is set to dispense a certain amount of water, adjust your coffee weight to be within 1:17 ratio

Pourover Brew Guide

1. Grind 18g coffee to medium grind size
2. Boil 300g of filtered water
3. Start timer and pour 60g of water in a circular motion over the grounds
4. Wait 45 seconds, then pour up to 140g total water weight in circular motion
5. Wait 30 seconds, then pour up to 220g total water weight in circular motion
6. Wait 30 seconds, then pour up to 300g total water weight directly in middle of grounds
7. Aim for total brew time of 3-3:45 minutes
   

Quick tip: Adjust your grind size coarser to allow the brew to go faster and to bring out more acidic notes. Adjust your grind size finer to allow the brew to go slower and to bring out more bitter notes.