We absolutely love this decaf from Colombia!
Loving our previous Brazilian decaf the way we did, it felt as though nothing could replace it. We were proven wrong.
In a blind cupping, this Colombian decaf was the clear winner over the Brazilian.
When compared side-by-side, this new decaf tastes juicier, far sweeter and closer to “the real deal” as some would say.
Potentially, this is explained through the difference in processing. This Colombian decaf underwent a treatment referred to as the “sugar cane process.” (More on this in the Farming Notes below.)
The wonderful flavors of fermentation are present and prevalent in this decaf. We taste that most as a creamy, stout/brown ale note. It is malty, delicious and unique in the coffee world.
Taking uniqueness a step further, there is a distinct banana flavor as well.
When cupping coffees alongside other people, it is good to find recurring and consistent flavor first impressions.
Stephen was insistent during cupping that there was banana in the cup. Funny enough, after the inaugural roast, I (Arrott) ate a bean and actually mentioned to Conner that it tastes like banana. These impressions are no coincidence in cupping, and they often result in an automatic spot on our official list of notes.
The exact banana note present is up for debate. Stephen tastes banana acidity, but I relate it to artificial banana flavor such as in banana LaffyTaffy. Either way—it’s banana.
With a light presence of citric acid and a “juicy” mouthfeel, it was only a matter of narrowing it down to which citrus fruit was in our cup.
Ultimately, we came to consensus on orange. Pair “orange” with the juicy mouthfeel, and “juicy orange” became the perfect descriptor for what we were tasting and feeling.
We think you’ll enjoy this remarkably unique decaf as espresso in our shop or as a cup at home. Give it a try!