Recommended Brew Ratios: Espresso: 1:2 - 1:2.1 (17.5-18g in, 35-38g out, 25-28 seconds)

Filter: 1:16.0

Batch Brew: 1:16.0

Region: Tolima, Colombia

Producers: Elias & Shady Bayter

Process: Sugarcane Ethyl Acetate Decaffeination

Variety: Red & Yellow Caturra

Altitude: 1,450 MASL

Tasting Notes: stonefruit, molasses, with a nutty aftertaste

We love to get decafs from this wonderful country. They never disappoint!

This particular decaf is a flagship coffee for Martha and her two sons at El Vergel Estate, produced for over a decade this family has been able to create a blend between traditional processing and modern touch with their special fermentations to develop fruity flavors in the cup. The caffeine extraction begins in circular containers with a combination of water and ethyl acetate where the coffee is immersed several times until the caffeine level drops to 0.1% (in other words it is 99.9% caffeine free).

The Bayter family started to work with experimental coffee in a way that they could create and share the technology that would help to improve the quality of life of the families that work together with them in their project El Vergel Estate.

*If you would like this coffee ground, please specify brew method in comments.