colombia popayan — decaf
The decaf version of our Colombia Popayan Reserve. This coffee is decaffeinated by the sugar cane method in which the green coffee is steamed to allow for the caffeine extraction, then the coffee is placed in a solution of water and Ethyl Acetate (A.E) which is a natural solvent derived through the fermentation of sugarcane, making this a gentle and natural way to decaffeinate green coffee.
Available Sizes & Prices
250g: $18.00
500g: $37.00
1kg: $65.00
Prices updated:Regional Comparison: Colombia
Brewing Guides
Hario Switch
if sour: make grind 2–4 clicks finer (e.g., 26–28) and/or raise temp 1–2°C; if bitter: make grind 2–4 clicks coarser (e.g., 32–34) and/or lower temp 1–2°C
Brewing Steps
- 1. Bloom with 30g water for 30 seconds (start timer at first pour; gently saturate grounds and give a quick stir).
- 2. Pour to 150g total by 1:00 (steady concentric/spiral pour, keep pour height low to avoid channeling).
- 3. Top to 240g total by 1:30, place lid and let steep with the Hario Switch closed until 2:30, then flip the Switch to drain — aim to finish draining by ~3:00.
- 4. Total time ~3:00 from first pour to finished cup. Serve immediately.
Pro Tips
- 💡 Use the Switch to control contact time precisely — close for a full steep, then open to stop extraction; this helps tame bitter notes in decaf.
- 💡 Key factor is grind consistency: decaffeinated beans extract differently, so small click changes on the 1Zpresso J will have noticeable effects—adjust by 2–4 clicks and taste.
Sour → make grind 2–4 clicks finer, increase water temp 1–2°C, or extend steep by 15–30s. Bitter → make grind 2–4 clicks coarser, reduce water temp 1–2°C, shorten steep/contact time or open the Switch earlier.
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