Colombia · Sugar Cane Decaf
Popayan Reserve, Colombia (Decaf)
Roasted by Obadiah Coffee
This Colombian decaf uses a sugar cane process to preserve natural qualities like maple syrup, fig, and cocoa.
From the roaster
A unique decaffeination process using sugar cane, helping preserve natural qualities: maple syrup, fig & cocoa.
— Obadiah Coffee
Context
Sourced from the Popayan region of Colombia, this decaffeinated offering from Obadiah Coffee highlights the potential for quality in non-caffeinated lots. The coffee undergoes a Sugar Cane Decaf process, a method often favored for its ability to preserve the inherent characteristics of the bean while removing caffeine. In the cup, this selection presents a profile defined by maple syrup, fig, and cocoa.
While decaffeinated coffees were once overlooked, modern processing techniques have allowed roasters to maintain a cleaner, more vibrant cup profile. When evaluating these specific notes, it can be helpful to reference a flavor wheel to better identify the nuances of sweetness and fruit-toned acidity. For those interested in the broader landscape of the country’s production, further details on the Colombia · Popayan region provide essential context regarding the terroir that influences these distinct, dessert-like qualities.
In the Encyclopedia
Frequently asked questions
Where is Popayan Reserve, Colombia (Decaf) grown?
Popayan Reserve, Colombia (Decaf), roasted by Obadiah Coffee, is sourced from Huila, Colombia.
What does Popayan Reserve, Colombia (Decaf) taste like?
Expect tasting notes of maple syrup, fig, and cocoa.
How is Popayan Reserve, Colombia (Decaf) processed?
Popayan Reserve, Colombia (Decaf) uses the Sugar Cane Decaf process.
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Last verified: October 14, 2026 · Browse all beans.