Re..up..Decaf (Colombia) 250g
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: make grind 1–2 clicks finer, raise temp to 94°C, or extend steep by 15–30s; if bitter: make grind 1–2 clicks coarser, lower temp to 91–92°C, or shorten steep/drain sooner
Brewing Steps
- 1. Bloom with 40g water for 30 seconds
- 2. Pour to 240g by 0:45 (steady concentric pours), gently stir at ~0:50
- 3. Close lid and steep; open the Switch to drain at 2:15 and allow drain to finish by ~2:45
- 4. Total time ~2:45 — serve immediately
Pro Tips
- 💡 Use even, steady pours and a quick gentle stir after filling to accentuate the caramel/malt sweetness of this decaf.
- 💡 Key factor is grind consistency and total steep time — small changes (1–2 clicks or ±15–30s) strongly affect sweetness and clarity.
Sour → Grind finer by 1–2 clicks, increase temp to 94°C or extend steep by 15–30s. Bitter → Grind coarser by 1–2 clicks, lower temp to 91–92°C or shorten steep/drain sooner; reduce dose slightly if persistent.
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