Washed Decaf by Sebastian Ramirez Castillo We're excited to offer this exceptional decaf coffee from Sebastián—a prime example of how thoughtful processing preserves flavor even after decaffeination. This washed Castillo varietal showcases the bright, sweet character that makes Colombian coffee so beloved. The Coffee Sebastián's coffee begins as a traditionally washed lot with three days of fermentation in mucilage after depulping, a process that enhances the coffee's natural acidity and vibrant profile. The beans are then sun-dried on raised beds for 2-3 weeks before milling. The Decaffeination Process After milling, the beans undergo sugar cane decaffeination—also known as the ethyl acetate (EA) process. This natural method uses a compound derived from sugar cane to gently remove caffeine while preserving the coffee's essential character: 1. **Steaming** - Beans are steamed to open their pores 2. **Rinsing** - A solution of water and ethyl acetate selectively bonds with and removes caffeine molecules 3. **Final steaming** - Residue is eliminated, leaving beans 97-99% caffeine-free The Result A decaf that maintains its original personality—bright, sweet, and vibrant with remarkable aromatic complexity. This is coffee for those who want full flavor without the caffeine, proving that decaf doesn't mean compromise. About the Farm: El Placer Nestled in Quindío, El Placer has evolved from a sprawling 1980s coffee estate into something far more refined—a dedicated processing facility where precision meets tradition. Sebastian has reimagined what a coffee farm can be. While half of the original estate still produces cherries, his true expertise lies in post-harvest processing and flavor development. He carefully selects cherries from the farm alongside premium varieties sourced from Huila, including sought-after Geisha and Pink Bourbon lots. Every batch that passes through El Placer reflects Sebastian's meticulous approach to processing. He doesn't just handle coffee—he crafts flavor profiles, unlocking the unique characteristics hidden within each cherry. Looking ahead, Sebastian has acquired new land dedicated to cultivating rare and exclusive varietals like Wush Wush and SL 28—varieties that demand specific conditions and expert care. This expansion represents his commitment to pushing the boundaries of what Colombian specialty coffee can achieve. When you taste coffee from El Placer, you're experiencing the result of decades of knowledge, careful sourcing, and a relentless pursuit of quality. Cup Profile Flavor Notes: Raw Sugar, Semi-Sweet Chocolate, Orange Zest Brewing Recommendations - **Grind:** Medium to medium-fine - **Methods:** Pour-over, French press, espresso, or drip - **Water temperature:** 195-205°F - **Coffee-to-water ratio:** 1:15 to 1:17 Brew Equipment Origami Dripper * * * At Haiku Brew Coffee, we partner with farms like El Pacer that share our commitment to quality, sustainability, and community. Every bag tells a story of passion, innovation, and respect for the craft.

Washed Decaf by Sebastian Ramirez Castillo We're excited to offer this exceptional decaf coffee from Sebastián—a prime example of how thoughtful processing preserves flavor even after decaffeination. This washed Castillo varietal showcases the bright, sweet character that makes Colombian coffee so beloved. The Coffee Sebastián's coffee begins as a traditionally washed lot with three days of fermentation in mucilage after depulping, a process that enhances the coffee's natural acidity and vibrant profile. The beans are then sun-dried on raised beds for 2-3 weeks before milling. The Decaffeination Process After milling, the beans undergo sugar cane decaffeination—also known as the ethyl acetate (EA) process. This natural method uses a compound derived from sugar cane to gently remove caffeine while preserving the coffee's essential character: 1. **Steaming** - Beans are steamed to open their pores 2. **Rinsing** - A solution of water and ethyl acetate selectively bonds with and removes caffeine molecules 3. **Final steaming** - Residue is eliminated, leaving beans 97-99% caffeine-free The Result A decaf that maintains its original personality—bright, sweet, and vibrant with remarkable aromatic complexity. This is coffee for those who want full flavor without the caffeine, proving that decaf doesn't mean compromise. About the Farm: El Placer Nestled in Quindío, El Placer has evolved from a sprawling 1980s coffee estate into something far more refined—a dedicated processing facility where precision meets tradition. Sebastian has reimagined what a coffee farm can be. While half of the original estate still produces cherries, his true expertise lies in post-harvest processing and flavor development. He carefully selects cherries from the farm alongside premium varieties sourced from Huila, including sought-after Geisha and Pink Bourbon lots. Every batch that passes through El Placer reflects Sebastian's meticulous approach to processing. He doesn't just handle coffee—he crafts flavor profiles, unlocking the unique characteristics hidden within each cherry. Looking ahead, Sebastian has acquired new land dedicated to cultivating rare and exclusive varietals like Wush Wush and SL 28—varieties that demand specific conditions and expert care. This expansion represents his commitment to pushing the boundaries of what Colombian specialty coffee can achieve. When you taste coffee from El Placer, you're experiencing the result of decades of knowledge, careful sourcing, and a relentless pursuit of quality. Cup Profile Flavor Notes: Raw Sugar, Semi-Sweet Chocolate, Orange Zest Brewing Recommendations - **Grind:** Medium to medium-fine - **Methods:** Pour-over, French press, espresso, or drip - **Water temperature:** 195-205°F - **Coffee-to-water ratio:** 1:15 to 1:17 Brew Equipment Origami Dripper * * * At Haiku Brew Coffee, we partner with farms like El Pacer that share our commitment to quality, sustainability, and community. Every bag tells a story of passion, innovation, and respect for the craft.