Condor Decaf, Colombia

Recommended Brew Ratios: Espresso: 1:2 - 1:2.1 (17.5-18g in, 35-38g out, 25-28 seconds)

Filter: 1:16.0

Batch Brew: 1:16.0

Region: Tolima, Colombia

Producers: Elias & Shady Bayter

Process: Sugarcane Ethyl Acetate Decaffeination

Variety: Red & Yellow Caturra

Altitude: 1,450 MASL

Tasting Notes: stonefruit, molasses, with a nutty aftertaste

 

We love to get decafs from this wonderful country. They never disappoint!

This particular decaf is a flagship coffee for Martha and her two sons at El Vergel Estate, produced for over a decade this family has been able to create a blend between traditional processing and modern touch with their special fermentations to develop fruity flavors in the cup. The caffeine extraction begins in circular containers with a combination of water and ethyl acetate where the coffee is immersed several times until the caffeine level drops to 0.1% (in other words it is 99.9% caffeine free).

The Bayter family  started to work with experimental coffee in a way that they could create and share the technology that would help to improve the quality of life of the families that work together with them in their project El Vergel Estate. 

 

*If you would like this coffee ground, please specify brew method in comments.

Produced by Elias and Shady Bayter in the Tolima region of Colombia, the Condor Decaf is a Caturra varietal roasted by Little Waves Coffee Roasters. The Caturra plant is a natural mutation of Bourbon, widely recognized for its high yield and adaptability to various climates. This specific lot undergoes a sugarcane ethyl acetate decaffeination process, a method often favored for its ability to preserve the inherent characteristics of the bean while removing caffeine. You can learn more about the nuances of these processing methods to understand how they influence the final cup.

While decaffeinated coffees are sometimes perceived as muted, modern techniques aim to maintain the integrity of the origin. This coffee presents a profile defined by stonefruit and molasses, rounded out by a nutty aftertaste. For those looking to better identify these specific descriptors, consulting a flavor wheel can be a helpful tool for refining your sensory analysis of the cup.