Popayán Decaf Espresso

Producer Smallholder producers of Popáyan

Region Popayán, Cauca

Altitude 1500–2070 MASL

Varieties Castillo, Variedad Colombia

Process EA Sugar Cane

Sugar Cane Decaf

The cherries are dried in 1-meter deep static boxes, each capable of holding 15000 litres of cherry, equivalent to 25-30 bags of green coffee. The boxes have a vented grill at the bottom to allow air circulation from below up through the drying coffee. Two thermometers at different depths ensure a safe temperature always below 40°C. The term “static" is used because the coffee remains still in the boxes and isn't turned or rotated during drying. After drying, the coffee rests for approximately 1-2 weeks before milling. This approach has led to the production of more fruity and prominent profiles compared to the usual profile associated with Brazil's natural coffee.

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1. Grind Size: A finer grind increases extraction, intensifying flavour and strength. Too fine can lead to over-extraction and bitterness, while too coarse can result in under-extraction and sourness.
2. Temperature: Higher temperatures enhance acidity, while lower temperatures reduce acidity, highlight sweetness, and minimize bitterness.
3. Brew Ratio & Yield: To increase strength (viscosity), use a higher dose, a finer grind, or a shorter brew time. For clarity and brightness, adjust for a longer ratio or slightly coarser grind.
4. Solubility: Light roasts require a finer grind and/or higher temperature to extract flavours fully. Medium-dark roasts extract more easily and may benefit from a slightly coarser grind and/or lower temperature.