Decaf

Often frowned upon, decaf coffee can be delicious when done well. We believe they should be treated with the same respect as our other coffees, and we’re on a mission to bring you the cream of the non-caffeinated crop.

Our current decaf is a gem. Hailing from Colombia, the cup boasts notes of red grapes, peach & caramel, all with a super smooth finish.

---

Our new decaf coffee comes from Tolima region in the center-west of Colombia, sourced from our friends from Forest Green Coffee.

The story started at “El Vergel” farm situated on the slopes of the snow capped Nevado del Ruiz volcano, the place benefits from a unique microclimate. In 1995 the parents of the Bayter Family began to grow avocados.

 Between 2009 and 2010, Martha, the Bayter's mother, decided to diversify her crops and save

costs by introducing coffee varieties such as catimor, red and yellow caturra.

As interest in coffee grew, the Bayters embarked on a journey of empirical knowledge about pulping and different types of fermentation. Together with Nelson Moya, a coffee enthusiast who showed them different processing equipment, they immersed themselves in the search for specialty coffees from Colombia and certified their farm as "Rainforest" by the prestigious "Federación Nacional de Cafeteros" between 2014 and 2015.

As time progressed, the farm was modernized, and in 2018, natural coffee processes were implemented, such as aerobic and anaerobic, and silos were acquired for coffee storage. Little by little they became pioneers of innovation and quality. Currently the Bayter family carries out exhaustive research on bacteria and yeasts to control fermentation together with experimentation of processes.

This particular lot of Condor was decaffeinated using the EA (Ethyl Acetate) Sugar Cane Process, unique to Colombia. The green beans are transported to the Descafecol Processing Plant in Manizales where they are placed in silos for production batches. It begins with special fermentation to extract unique flavours. 

The caffeine extraction involves circular containers filled with a blend of high mountain spring

water and natural ethyl acetate ( = a compound derived from sugarcane), lowering caffeine levels to 0.1%. The outcome is a smooth, flavorful, and highly enjoyable coffee.

Condor decaf showcases notes of milk chocolate and caramel. You can experience rich peach flavours with hints of red fruits such as red apple, raspberry and red grapes. On the dry smell there is also an interesting spicy aroma of cloves and roasted almonds.

Fun Fact: The condor plays an important role in the folklore and mythology of the South American Andean regions hence the vulture is the national bird of Bolivia, Chile, Colombia, and Ecuador.

Andean condors were associated with the sun deity and was believed to be a ruler of the upper world - a symbol of power and health. The condor is the popular figure on stamps, as on the coins and banknotes of Colombia.