Where to buy
| Shop | Size | Price | Per 100 g | Stock |
|---|---|---|---|---|
| www.coffeedesk.com PL | 250 g | 18.55 EUR | 7.42 EUR | yes |
About this coffee
Country : Colombia Region: Tolima Farm : El Indio Processing: Natural Method of decaffeination : Sugarcane Altitude: 1500-2150 m a.s.l. Variety : Caturra Cupping score : 87 / 100 ABOUT THE COFFEE AND PROCESSING A decaf from Tolima that doesn't apologize for being a decaf. This lot comes from the Planadas region in Tolima, Colombia – grown at an altitude of 1500–2150 meters above sea level on volcanic, clay soil by about 175 families gathered in local agricultural associations. Tolima regularly appears in the Cup of Excellence, and for good reason – the region delivers coffees with a distinct character and a clean profile. The coffee is decaffeinated using the sugarcane ethyl acetate method – not chemically, but using a natural solvent derived from sugarcane. The green beans enter a steam chamber, are then soaked in spring water, and spend 8 hours in direct contact with ethyl acetate, which dissolves the caffeine while leaving the rest untouched. The result: coffee that tastes like coffee. ROASTER'S OPINION El Indio is a decaf that doesn't act like a decaf. Lime acidity, red fruits, and a chocolate finish – everything is in place, only caffeine is missing. The sugarcane EA method preserves what's best in the coffee, removing only what led someone to reach for decaf in the first place. Recommended without warnings. Really. V60 RECIPE water temperature: 91 degrees Celsius, 300 g water, 21 g coffee, grind size 8.0 (Fellow Ode II) Pre-infusion 75 g water pouring: 0-0:10, 150 g water pouring: 0:30-0:40, 225 g water pouring: 1:00-1:10, 300 g water pouring: 1:30-1:40.All the water should finish drawdown around 2:20 - 2:40. Store in a dry and cool place.