We are really pleased to launch this decaf bean as this is one of the best decafs we have ever tried! It's sometimes hard to source great decaf, but this one is definitely from the top drawer!
In the cup, you can expect a lively and complex brew with bright acidity which reminds us of blood orange. A silky body and long lingering sweet finish with hints of milk chocolate will leave you with a huge smile on your face. Well balanced and clean, a really solid cup of coffee. Did we mention there's no caffeine?
Origin: Popayán, Cauca, Colombia
Varietals: Colombia, Castillo, Caturra
Processing: Sugar Cane Decaf
Roast degree: Medium (read more).
Suitable for: All Brew Methods (read more)
Q Score: 83+ (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Do you need a recipe? - we're not sure you do! (see what we're on about here). We're always happy to help if we can - just drop us a line using the message icon in the bottom right corner of this screen! We also have sample grind size packs available to help you get your grinder dialled in for all our recommended brew methods. You can order yours here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
Notes from the importer...
Popayán is located in the department of Cauca at 1.700 m.a.s.l.
This region’s topography is perfect to grow exceptional coffee!
The so-colled Meseta de Popayan is sheltered by the Andes mountain range which helps generate homogeneous climatic and altitudinal characteristics. The result is a balanced cup profile with floral and caramel notes.
We collaborate with approximately 65 growers who contribute to this program and with whom we build longer-term relationships. This program also encourages farmers to focus on quality and based on quality assessment we can provide up to 20% premium above the market price.
This decaffeination process is unique, the caffeine is extracted from the bean using sugar cane and water which enhances sweetness while maintaining coffee attributes. It starts when green beans are put in separate chambers.
Then, coffee goes through a funnel to start the pre-treatment stage, letter it enters the steam chamber where the silver skin is removed from the bean. After this, the beans are submerged in spring water and as soon the coffee is saturated with water it is sent to the extractors where the beans have direct contact with sugar cane ethyl acetate (E A for 8 hours which dissolves the caffeine content).
Then the decaffeinated coffee is dried in a chamber to reach the same moisture content that it had prior to the process.
Delicious in v60, aeropress and clever dripper
This is again a really good coffee from the Foundry guys. Highly recommend