A gem of a sugarcane decaf from Colombia that stands a good chance at redefining the way you think about decafs. It was processed in country, which is unheard of for decafs, using native sugarcane. Before roasting this one, our headroaster, Janine actually flew to Seattle to take a class on decaffeinated coffees so that she would know how to most effectively roast for decaf coffees.
The large part of what makes this coffee so phenomenal is that the sugarcane process used to decaffeinate it just really works well with what this Colombian blend brings to the table. While at the class, Janine had a chance to cup all different types of decaf processes side by side, and it became obvious that some methods really highlight different origins. This one is a perfect pairing.
This cup hits you with its immediate marshmallow sweetness before mellowing out a bit into a fudge and banana flavor. It keeps its complexity and avoids any kind of process-y taste, backing up the sweetness with a concord grape type of acidity and a perfume-y jasmine floral note. Overall, we are in love with this coffee and strongly urge you to try is as a cappuccino or a shaken cold brew.
Altitude: 1,700-2,000 meters
Varietals: Caturra, Castillo, Colombia
Production Method: Sugarcane Decaf