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Decaf » D3TH B4 v2026.03

SGD 27.50

  • Region: Pendamo, Cauca
    Producer: Diego Samuel Bermudez Tapia
    Farm: El Paraiso
    Cultivar: Castillo
    Process: Double Anaerobic Washed Sugarcane (Decaf)
    Elevation: 1950 masl

    Roast level: Very light
    Roasted for: Mod Spro + Filter
    Rec. rest: 7 days
    Net weight: 150g

  • Tasting Notes: Cranberry, peach gummy, yogurt

    Fragrance/Aroma: Fruity, slightly lactic
    Acidity: Structured
    Body: Juicy
    Aftertaste: Slightly lactic, creamy, candied sweetness

    The dry fragrance is intensely fruit-forward, led by ripe peach with subtle hints of lychee and a faint lactic undertone. Upon brewing, the aromatics remain vibrant, emphasizing bright berry tones layered with gentle creaminess.

    On the palate, the cup opens with a pronounced peach gummy sweetness, immediately juicy and confectionary in character. This sweetness transitions into the tart brightness of cranberry, which provides structure and lift through the mid-palate without becoming overly sharp. The acidity remains composed and well-defined, supporting the fruit rather than dominating it.

    The body is juicy and rounded, carrying the fruit notes cleanly toward the finish. As the cup settles, the profile softens into a creamy, slightly lactic aftertaste reminiscent of yogurt or milk candy. This creamy sweetness lingers alongside the fading fruit, leaving a balanced impression of candied fruit brightness and gentle dairy-like richness.

  • Ratio: 1:12
    Grind Size: Coarse
    Total Brew Time: 2’50”-3’30”

    1. Start with 17g grounds
    2. Add 34g water and allow to bloom for 30s
    3. Continue with 2 spirals pours of 60g each when bed is almost dry
    4. Finish up with 1 center pour of 50g

  • Decaffeination: Ethyl Acetate (aka Sugarcane)
    1. Green coffee beans are first exposed to steam so as to enlarge surface pores to facilitate the process of extracting the caffeine.
    2. Following which, they are then placed in a tank containing naturally-extracted ethyl acetate (from raw sugarcane) and spring water.
    3. The caffeine is then stripped away by the ethyl acetate and this process continues until all the caffeine content is completely removed.
    4. Once the caffeine content is removed, the beans are then subjected to another round of steam treatment to remove any residual ethyl acetate.

  • Moisture content: 12.8%
    Weight loss: 10.9%
    Agtron: W82.2 / G120.0 / △37.8