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Not what you would expect from a decaf, complex acidity reminiscent of pink grapefruit, and sweet undertones of bonfire toffee round off the cup. Well balanced but interesting.
Location & Farmer
This coffee is grown by the Lopez family at 1600-1800 metres above sea level in Pijao, situated in the Quindio region. This coffee is a mix of Castillo and Caturra varietals.
The ripe coffee undergoes the washed process- ripe cherries are picked, sorted and pulped, then soaked in fermentation tanks, drained and dried by the sun and mechanical driers. The decaf process uses a by-product of sugar extraction from sugarcane, known as Ethyl Acetate. This helps the coffee keep a complex flavour profile.
Our roasting day is Tuesday, please order by Midnight Monday so we can deliver your coffee by Friday. If you need to order outside of our roasting days, please contact us.
Espresso, Cafetiere, Wholebean