DECAF COLOMBIA
D E C A F C O L O M B I A This coffee is produced by selected farms in the Popayan region. Coffee is brought from growers in dry parchment, it is later milled at Popayan and transported to Caldas to be decaffeinated. This decaffeination process for this coffee is unique. The caffeine is extracted from the coffee using a natural by-product of sugar cane and water which enhances sweetness, while maintaining the coffees inherent attributes. This technique was developed in Colombia. Suitable for Filter or Espresso. Tastes Like - Malt, Caramel.
Available Sizes & Prices
250g: $19.00
500g: $38.00
1kg: $76.00
Prices updated:Regional Comparison: Colombia
Brewing Guides
Hario Switch
if sour: grind a touch finer and/or raise temp by 2–3°C; if bitter: grind slightly coarser and shorten steep time
Brewing Steps
- 1. Bloom with 40g water for 30 seconds
- 2. Pour remaining water to reach 270g total by 0:45 (pour steadily over ~10–15s), then cover and steep
- 3. At 2:45–3:00 total (about 2:15–2:30 after the bloom) flip the Hario Switch to release and allow full drawdown (~15–30s)
- 4. Total time ~3:00–3:30. Serve immediately.
Pro Tips
- 💡 Best technique for this coffee/method: use a gentle, even pour and allow a slightly longer steep to bring out the decaf's caramel sweetness without over-extracting.
- 💡 Key factor for success: consistent grind and stable water temperature—this coffee benefits from moderate heat and precise steep time to highlight malt/caramel notes.
Sour → grind a touch finer, increase water temp by 2–3°C, or extend steep by 15–30s. Bitter → grind coarser, shorten steep or lower water temp by 2–3°C, or use a slightly higher ratio (e.g., 1:16).
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