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.
