Water-Process Decaf Colombia

Good decaf starts with good coffee. This one starts as a washed Colombian lot from the Cuatro Ríos growers' association, about 300 families on the steep slopes of southern Tolima. The green coffee then goes to a decaffeination plant that uses a water process: the beans soak in water that already holds the flavour compounds of coffee, so the caffeine moves out and most of the flavour stays in. No chemical solvents touch the beans.

Thandi roasts it to a medium level (3 of 5), a little slower than our other coffees, because decaffeinated beans brown faster.

In the cup

Milk chocolate, red apple, toffee. A medium, smooth body. The acidity is gentle and fruity, and the finish is sweet. With milk, it is hard to tell from our House Blend.

The details

• Origin: Colombia
• Region: Tolima
• Producer: the Cuatro Ríos growers' association
• Altitude: 1 600 to 1 900 m
• Process: washed, then decaffeinated by a water process
• Variety: Castillo and Caturra
• Roast: medium, 3 of 5

How we brew it

On a cone dripper, for an evening mug:

1. Grind 18 g of coffee medium.
2. Heat 288 g of water to 94 °C (a ratio of 1:16).
3. Bloom with 40 g for 40 seconds, then pour the rest in slow circles.
4. Aim to finish at about 3 minutes 30 seconds.

Prefer capsules? Our compostable capsules come in a Decaf flavour made from this coffee.