The coffee we ship is usually roasted within the last two weeks.
The days of boring decaf are over. In fact, this might just be the most spectacular decaf you've come across. We taste all sorts of berry notes in this one, paired with a whole lot of sweetness. Think strawberry ice cream!
After harvest, the coffee cherries are carefully inspected to ensure they are at peak ripeness. They are then floated to remove any defects, which is followed by a 48-hour oxidation phase. Next, the cherries are pulped and the beans undergo a 72-hour anaerobic fermentation. During this stage, a mother culture—carefully maintained by Jhoan from batch to batch—is introduced to enhance flavor development. Following fermentation, the beans are subjected to a thermal shock, being washed first with hot water, followed by colder water—a technique that has become more and more popular over the last couple of years. Finally, the coffee is sun-dried to complete the process. The decaffeination is conducted in Colombia, using the ethyl acetate process, also known as the sugarcane method.
The Sugarcane Decaffeination Method uses ethyl acetate (E.A.), a naturally occurring compound and solvent derived through the fermentation of sugarcane, to extract the caffeine from green coffee. By fermenting molasses derived from sugarcane, ethanol is created. This alcohol is then mixed with acetic acid to create the compound ethyl acetate, which is used as a solvent to remove the caffeine from the coffee beans. Since sugar cane is readily available, this is a very popular natural method to decaffeinate coffee in Colombia.
To begin the process, the green coffee is steamed at low pressure for about 30 minutes to open up its pores, allowing for caffeine extraction. Coffee is then placed in tanks, which are filled with a solution of water and ethyl acetate. This solvent bonds with the salts of chlorogenic acids within the coffee, allowing for the extraction of caffeine. Once the coffee is saturated, the tank is drained and a fresh load of the solution is added. This process is repeated several times for about eight hours in total, each time more of the caffeine is extracted.
Next, the coffee is removed from the solution and prepped for a final round of low-pressure steaming to remove traces of the E.A. Finally, the coffee is dried once again, physically polished to ensure cleanliness and packaged for export.
We paid an FOB price of $9.07/lb for this coffee, which is 454% of the Fairtrade minimum price. Find out what this means here.
Las Flores
Farm: Las Flores Producer: Jhoan Vergara Purchasing relationship: 1 years Region: Acevedo, Huila
Altitude: 1800 masl, 1.8°N
Finca Las Flores traces its roots back to 1990, when the Vergara family planted the seeds of what would become a remarkable coffee venture. What began with 18,000 coffee trees steadily grew over the years, reaching 90,000 by 2006—the same year the farm made its entry into the specialty coffee world. Under the leadership of the still young and extremely dedicated Jhoan Vergara, Las Flores has found a balance between heritage and forward-thinking practices, especially when it comes to experimental post-harvest techniques. But they also put an emphasis on genetic diversity, cultivating many different varieties. As a result, Las Flores stands out as one of Colombia’s most dynamic and innovative coffee producers of the last couple years.
Colombia
Colombia holds a distinguished global position within the specialty coffee world. In today's industry, the country is a leading source of high-quality specialty coffees. Its diverse Andean geography, with high altitudes, rich volcanic soil, and varied microclimates, creates ideal growing conditions. Colombia is also one of the few countries where coffee can be harvested almost year-round. Over half a million small, family-owned farms meticulously hand-pick ripe cherries. Colombia is primarily known for its traditional washed processing, yielding clean cups with vibrant acidity and balanced body. However, Colombian producers have been increasingly innovating with experimental methods and cultivating high-quality or exotic varieties like Geisha, Ombligon, Chiroso, or Pink Bourbon, consistently pushing flavor boundaries. This dedication results in an incredible diversity of regional profiles, ranging from bright and fruity to sweet and chocolatey. Strong institutional support from the National Federation of Coffee Growers of Colombia (FNC) further helps producers with marketing and traceability, solidifying Colombia's reputation as a leading specialty coffee origin committed to sustainability.
Brew Recommendation
Filter 1 – Abaca
Origami Dripper S, Cafec Abaca+ 1 cup paper filter
15g coffee, 250g water, 93°c
rather coarse filter grind size
brew with a bloom of 50g,
followed by two more pours of 100g each
aim for little turbulence during the brew
total contact time 2:40-3:00
Filter 2 – Sibarist
Origami Dripper S, Sibarist Cone S paper filter
15g coffee, 250g water, 95°c
medium fine filter grind size
brew with a bloom of 50g,
followed by four more pours of 50g each
total contact time 2:30-2:45
Espresso
Brew ratio: 1:2.7
Coffee: 20g in / 54g out
Extraction time: 28s
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