Varietal: Caturra, Typica
Processing: Wet Processed
Certification: Mountain Water Decaf
Taste Notes: Caramalised biscuit & honey roasted peanuts. Medium body.
These single origin decaf coffee beans are grown and decaffeinated in Colombia using the Colombian mountain water decaf method. The varietals are Caturra & Typica.
This is a wet processed coffee, and is Excelso graded, which is a grade given to Colombian coffee beans that have been hand sorted to remove defective beans and foreign objects such as dirt or stones.
If you're of the opinion that decaffeinated coffee doesn't taste great, just try these single origin Colombian decaf coffee beans, and you may change your mind!
Get the Extraction Right
You may notice if you scroll down to the reviews, that while the reviews are largely very positive, there are a few customers who don't get the flavours I'm harping on about, and who describe it as being a disappointment.
There's a reason for this, as I know now from doing some experimenting, and that is that while this decaf tastes amazing when well extracted, you don't need to go too far in the realms of under or over-extracted for that biscuit flavour to turn burnt or to be masked altogether.
I find the best results with this coffee with a 1:2 extraction, and if you're having any issues or need some help, just email me.
Gingerbread Latte Without the Syrup!
I was recently doing some latte art practice one night with my son, who's a barista, and who is sailing close to being kicked out of the house for being better than me at latte art ;-).
We used this decaf, mainly because we were making coffee at night but also because I had an older bag that I'd not used which needed using up.
I tasted one of the milkies we'd made, and was very confused - how the heck was I drinking gingerbread latte, it literally tasted as if someone had tipped a glug of gingerbread syrup into the flat white!
So we both tasted the rest we were making, and they all tasted the same, gingerbread!
If you like the taste of gingerbread, then, I'd highly recommend making a milkie with this coffee, and please let me know what you think.
More about Colombian Coffee.
Colombia has three mountain ranges, known locally as cordilleras, where most Colombian coffee beans are grown. The mountainous terrain, climate, soil condition and rainfall within these cordilleras are what makes Colombian coffee beans taste so good.
Colombia is the third largest coffee producer in the world according to World Atlas, and is the number one producer of washed Arabica.
Coffee beans were first exported from Colombia as early as the mid 1830s, starting off with a modest 2,500 bags being delivered into the US. Colombian coffee quickly became popular, due to its rich & deep flavour, and within just a few decades, this number had grown to approaching two hundred thousand bags per year being exported to the US and Europe.
At its peak Colombia was producing around seventeen million 60Kg bags of coffee beans per year, although this figure has reduced considerably since the mid 90s, partly due to unreliable weather conditions. Coffee production was on the up from 2018 ro 2019, and was predicted to be up to around 14.3 million bags for 2019/2020, however it's likely that these figures will not be realized, for obvious reasons...
There are over half a million coffee farms in Colombia, in the key coffee growing areas of Antioquia, Boyacá, Caldas, Cauca, Cesar, Cundinamarca, Guajira, Huila, Madgalena, Meta, Nariño, Quindio, Risaralda, Santander & Norte de Santander, Tolima, Valle del Cauca. However, these numbers in decline, mainly because of the changing climate making it much more difficult for Colombian coffee farmers due to reduced prices and unpredictable harvests.