Condor Decaf, Colombia - Bulk

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

12oz Retail MSRP $20.75

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.

Sourced from the Tolima region of Colombia, the Condor Decaf is a Caturra lot produced by Elias and Shady Bayter. This coffee is processed using the Sugarcane Ethyl Acetate method, a technique often favored for its ability to remove caffeine while preserving the inherent characteristics of the bean. As detailed in our processing methods explainer, this specific approach utilizes a natural solvent derived from fermented sugarcane. The Caturra varietal is widely recognized for its adaptability and consistent cup profile, which in this instance is roasted by Little Waves Coffee Roasters to highlight notes of stonefruit and molasses, rounded out by a nutty aftertaste. When evaluating these specific descriptors, referencing the flavor wheel can be a helpful tool for identifying the nuances between the fruit-forward acidity and the deeper, sugar-browning qualities typical of this profile.