Colombia Select Decaf Coffee Beans

250g Bag

You select how often you want a delivery, we do the rest. One flat price plus shipping. We give you a new, unique single-plot coffee from our selection that’s hot off the roaster. You get it delivered straight to your door at peak roast time.

Subscribers will get to sample all of our current roasts, except for our Modern American and 431. In addition, we’ll include our limited-edition roasts in your subscription at no extra charge to you. Most of the time these never make the online store, and are only in our shop for a short period.

For freshness, we recommend getting shipments as frequently as possible. Cancel or change your subscription any time, no charge (you’ll receive instructions via email).

The 431 is our take on a slightly darker coffee aimed to be a beautiful drink that can be as versatile as it is delicious.  Brazil Terra Alta is one of the top farms in the entire country of Brazil.  From start to finish Paulo and his dedicated team work literally day and night during harvest to perfect their coffees through a string of quality steps that begin with variety separation and experimentation.

While staying at the farm we witnessed Paulo getting up in the late night hours to go check on the fermentation to see if the coffee was ready.  Paulo checks the coffee using a few techniques.  One of the most unusual things that he does is constantly dunk his hand in the pulp covered coffee to check for its fermentation and drying point.  By tasting the honey-like pulp surrounding the coffee he is able to note if it is time to pull the coffee or just continue to rake it.  This has only been developed with years of doing it. 

Another technique that helps promote sweetness in the cup is the particular style in which the coffee is spread onto the raised beds. The coffee is left in larger mounds initially which allows a little more fermentation inside the warm center of these mounts.  This in addition to the fact that they are one of the only farms in the entire country using 100% raised African style beds, makes this a very unique coffee and hands down the best we have had from the country.

We roast this coffee in a very different way than our other offerings.  Since Brazil is high plains rather than steep slopes the coffees grow at lower elevation.  To preserve the bean we roast slower during the early stages of development to not damage the delicate sugars exposed on the outside of the bean, then faster towards the end of the roast to maintain the naturally occurring chlorogenic acids 

This coffee coming from Huila, Colombia is a great installment of our beloved Modern American espresso. As always, our goal with Modern American is to source and roast a coffee that has a great body for espresso to where we can roast it lighter so that we can highlight the complex sweetness of the coffee. To accomplish this, we roast this coffee slowly to bring out the sweetness, but we don’t roast it too dark so that we don’t taste too much roastiness. Although we call it an espresso roast, this coffee is also perfect for any other brew method, especially a batch brewer.

Huila is a well known coffee growing region in Colombia and one of our favorites. The community lots in this region tend to be very diverse and also well balanced. After cupping through many samples, this one stood out the most with its great mouthfeel and fruity sweetness. It is made up of a blend of the castillo, caturra and colombia varietal. It goes through a standard washing process, where after being hand picked it is immediately depulped, washed and dried. Then sent to the local dry mill before getting ready for export. 

 A true dark roast. Dark & Cozy is that comfy dark roast coffee that is easy to sip on. It is perfect with cream and/or sugar as well as just drinking it black, if that is how you roll. The level of the roast really breaks through the thickness of the milk or creamer, giving it that perfect coffee taste that we all want. 

When looking for what coffee to use, our main priority is to find a coffee with high density and a good amount of sweetness. The density of the coffee will be able to hold up in the roaster and not get burnt with the level of roast we are doing. Having enough sweetness is also good so that we can keep the coffee balanced even with a darker roast. 

We roast this coffee up until we enter the second crack for about 15 seconds, give or take. This will allow us to get all the benefits and flavors of that dark roast without damaging the bean too much or getting to the point where we are actually burning the bean. At this point in the roast, oils within the bean will begin to migrate to the surface due to the bean being much more porous from the heat. We finish the batch of coffee just before this starts to happen so that when the coffee is done, it doesn't become too oily in the packaging. Even at such a dark roast there is a lot of thought that goes into how we roast it. 

This coffee has been a staple at our roastery for awhile now. It has gotten us through many early mornings and late nights of roasting. We hope you enjoy Dark & Cozy.

250g bags are now available for in store pick up!

When it comes to decaf, there is no better way to process decaf coffee than Ethyl Acetate. We believe this process to be the best natural way to decaffeinate a coffee without taking away from the flavor or the structural integrity of the bean. Swiss Water Process is another natural way to decaffeinate coffee, however this process damages the structure of the beans in a way that greatly affects the quality and flavor of the coffee. One other well known way of decaffeinating coffee is Methylene Chloride. This process uses chemicals not only harms the coffee, but probably not good for your health either.

Below is a quick explanation of the process provided by Cafe Imports.

Ethyl Acetate (E.A.) – This naturally occurring ester (present in bananas as well as a by-product of fermented sugars) can be isolated and used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until the caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces, though E.A. is only harmful to humans in very high quantities (400 parts per million or more). The coffee is then dried and polished for export.