Decaf
Tasting Notes Juicy mandarin and ripe red berry notes shine on a base of milk chocolate, caramelised apricot and a syrupy body Farm Info Popayán, situated in the department of Cauca at an elevation of 1,700 m.a.s.l., benefits from an ideal topography for cultivating exceptional coffee. Popayán is sheltered by the Andes mountain range, creating consistent climatic and altitudinal conditions. These factors contribute to the development of coffee beans with sweet and citrus profiles. Our supply partners have worked closely with approximately 75 growers who have contributed to this program and with whom they have established long-term relationships. Through this program, farmers are incentivized to prioritize quality, and based on assessments, offer premiums of up to 20% above market prices Following the careful selection of coffee cherries, these are then de-pulped and thoroughly washed to completely remove the mucilage. Afterwards, the coffee is spread out on raised beds for 5-7 days un
Available Sizes & Prices
250g: $18.50
500g: $35.50
1kg: $67.50
Prices updated:Regional Comparison: Colombia
Brewing Guides
Hario Switch
if sour: grind finer (decrease clicks by 1–3). if bitter: grind coarser (increase clicks by 1–3).
Brewing Steps
- 1. Bloom with 30g water for 30 seconds
- 2. Pour to 150g by 0:45 (gently stir 2–3s to wet all grounds)
- 3. Pour to 225g by 1:30, close/cover and let steep. At 2:30 flip the Hario Switch to begin drawdown and let finish (~20–50s)
- 4. Total time and serving: ~3:00–3:30 total. Remove brewer, swirl, serve immediately.
Pro Tips
- 💡 Use the Switch as intended: full immersion until the flip, then allow an even drawdown—this highlights the syrupy body and citrus/berry notes.
- 💡 Key factor: consistent grind and even wetting during bloom; short stir after the first pour helps extract bright mandarin and red berry without over-extracting chocolate/caramel sweetness.
Sour → [grind finer by 1–3 clicks, raise temp to 94–95°C, increase total steep by 15–30s]. Bitter → [grind coarser by 1–3 clicks, lower temp to 90–92°C, shorten steep or speed up final drawdown].
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