El Vergel Decaf - Colombia

Raspberry Ruffle, Cherry, Chocolate Truffle

Farm: El Vergel
Country: Colombia
Region: Fresno, Tolima
Variety: Red & Yellow Caturra
Process: Natural & Sugarcane EA Decaffeination
Altitude: 1450masl

We've always taken great pride in our decaf, showcasing coffees that taste great and just so happen to be decaffeinated! This new decaf, produced by Elias & Shady Bayter at El Vergel Estate in Colombia, makes the most of the Ethyl Acetate decaffeination method to remove the caffeine but leave us with plenty of sweetness and flavours to produce an incredible cup of coffee.

The journey of this coffee begins with the careful selection of ripe Red and Yellow Caturra cherries, ensuring exceptional quality from the renowned El Vergel Estate. The beans undergo a 48 to 60-hour anaerobic fermentation, which enhances their unique flavour profile.

Initially dried in the sun on raised beds in a "Marquesina" until they reach 30% moisture, the beans then move to mechanical drying in circular dryers at temperatures below 45°C until they achieve 18%-16% moisture. After a pre-stabilisation stall to intensify flavours, the drying process is completed mechanically until optimal moisture is achieved. The beans are then stabilised for 45 days in GrainPro bags, ensuring consistency and quality.

This meticulous natural anaerobic process results in a rich and complex flavour profile with lots of red fruit notes, like raspberry and cherry, a big chocolate note that combined with the rich fermentation reminds us of a boozy chocolate truffle, and all the sweetness and body needed to make such bold flavours combine into a balanced brew.

The coffee is then processed at the Descafecol plant in Manizales. The decaffeination process at this plant uses ethyl acetate derived 100% from sugar cane mixed with mountain water, together removing 99.7% of the caffeine present. When the coffee is received, it is first conditioned using water and steam. This elevates the moisture content and swells the seeds to facilitate the extraction of caffeine. At this point, the coffee is washed in ethyl acetate which dissolves the caffeine. The beans are then cleaned with water, followed by steam, and finally, are dried until they reach a stable moisture content. This method avoids excessive heat or pressure, which can radically disrupt a green bean's cellular structure.

Grind: If you need your coffee ground, select on the dropdown. Let us know in the "Special Instructions" if there is any other specific brew method you need the coffee ground for.