Colombia - Condor, Decaf
Colombia - Condor, Decaf
Colombia - Condor, Decaf
Colombia - Condor, Decaf
Colombia - Condor, Decaf
Colombia - Condor, Decaf
Colombia - Condor, Decaf
Colombia - Condor, Decaf
Colombia - Condor, Decaf
Colombia - Condor, Decaf

Colombia - Condor, Decaf

65.00 Sale Save

berries, caramel, peach, cinnamon

Weight 250 grams
Roast Profile Espresso&Filter
Grind Size Whole Beans

Producer: Elias & Shady Bayter / El Vergel Estate
Farm: El Vergel Estate

Location: Piedra Grande, Tolima
Variety: Caturra
Process: Sugarcane EA
Altitude: 1,500 masl

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El Vergel is a Q-processed single estate on an inactive volcano named Black Mountain in Tolima.

It is operated by brothers Elias and Shady Bayter, who believe experimental processes are “The New Way of Coffee.” With farmlands heavy in nutrient rich soil and sitting at an elevation of 1,500 masl, coffee tree varieties grow healthy and yield good quality cherries. At the right season, these are inspected by tenured pickers, and only the properly ripe ones are harvested by hand.

When the Bayter brothers observed that only low quality coffee was being used to make decaf, they decided to produce a specialty version using El Vergel Caturra. They found this variety could retain the coffee’s innate sweetness, after going through Sugar Cane Ethyl Acetate processing, commonly called “natural decaffeinated.” The ethyl acetate is the result of combining acetate with the ethanol from fermenting molasses that come from sugarcanes abundant in Colombia. This is an innovative and economic way for such readily available resource to complement the coffee industry.

In this process, the coffee is first exposed to water and steam, increasing moisture content and expanding the beans. This facilitates caffeine extraction, which is done by washing them in the ethyl acetate, causing the caffeine to dissolve. Water and steam are again used, to clean the beans including the innermost parts. After, they are dried until moisture is similar to the level prior to processing.

All throughout, there is no excessive heat or pressure applied and the beans’ cellular structure largely stays intact. Since the beans’ pores open up due to steaming though, this coffee — as greens and roasted — tends to age quicker than the regular. Roasted decaf would appear to “sweat” within several days of roast, sooner than non-decaf would. Not a big trade-off for enjoying the flavors of a high quality cup, without worrying about caffeine.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

  • COFFEE-TO-WATER RATIO: 1:15
  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • WATER TEMPERATURE: 90°C-93°C
  • TARGET BREW TIME: 02:30 - 03:00

FOR ESPRESSO:

  • DOSE: 18 to 20 grams 
  • YIELD: 32 to 36 grams 
  • TIME: 22 to 26 seconds
  • RATIO: 1 : 1.8
  • TEMPERATURE: 90°C - 93°C

WITH MILK:

  • DOSE: 18 to 20 grams 
  • YIELD: 27 to 30 grams 
  • TIME: 20 to 24 seconds
  • RATIO: 1 : 1.5
  • TEMPERATURE: 90°C - 93°C

FOR YOUR POUR-OVER

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!

FOR A WELL-EXTRACTED ESPRESSO—

- Align your brewing variables

- Adjust according to specifics of your situation, like your —

— Espresso machine settings

— Portafilter basket size

— Grinder

— Puck prep style

More here for tips to dial in on point spros.