Decaf Colombia Anaerobic – Microlot Light Roast

Origin

• 🇨🇴 Colombia· Tolima

Tasting notes

Character

• Funky
  65
• Bright
  55
• Experimental
  50
• Sweet
  50
• Clean
  20

This exceptional decaf comes from the innovative Vergel Estate in Tolima, Colombia, where the Bayter family is redefining specialty coffee. Grown at 1,200–1,600 m, the Red and Yellow CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. cherries undergo an anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. —sealed in oxygen-free tanks for 48–60 hours. This unique process encourages distinct fruit-forward flavors and a layered sweetness rarely found in decaf coffees. After fermentation and careful drying, the beans are decaffeinated using the sugarcane ethyl acetateSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'. (EA) method , a natural processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. derived from local sugarcane. This gentle approach preserves over 99% of the coffee’s original flavor while removing caffeine, making it both delicious and sustainable. The result is a bright, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., and complex cup with notes of tropical fruit, strawberry, honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural., and cacao, all wrapped in a smooth, velvety bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. Proof that decaf can be every bit as exciting as its caffeinated counterpart. We serve whole bean coffee for maximum quality and freshness. A vibrant decaf from Colombia’s Vergel Estate, crafted with anaerobic fermentation and sugarcane decaf for a sweet, complex cup with tropical fruit and cocoa notes—specialty flavor without the caffeine.