El Vergel Decaf

This is a single‑origin Red & Yellow Caturra from El Vergel Estate in Tolima, Colombia — a smooth, medium‑bodied decaf that highlights brown sugar, almond, and clove while retaining bright clarity thanks to careful processing.

This coffee comes from the hands of the Bayter family at El Vergel Estate, a family operation in Tolima that moved from other crops into specialty coffee over the past decade and intentionally set out to produce a high‑quality decaffeinated offering rather than a throwaway decaf. The lot is planted to Red & Yellow Caturra at roughly 1,450 m, and the team’s attention to selective picking, controlled fermentation, and washed processing preserves the natural sweetness and clarity of the beans. After milling, the green coffee is decaffeinated using a sugarcane Ethyl Acetate (EA) method designed to lower caffeine while keeping flavor compounds intact, so the cup reads like a specialty coffee rather than a muted shadow of one. In the cup you’ll find a panela‑like brown sugar sweetness up front, a warm almond nuttiness through the midpalate, and a gentle clove spice that lingers on the finish, balanced by a subtle citric lift that keeps the profile lively. Because the farm and producers prioritized quality at every step, from varietal selection to post‑harvest experimentation, this decaf delivers complexity and balance uncommon in decaffeinated coffees: it’s equally at home as a comforting evening pour‑over or as a syrupy, nutty espresso. For home brewing, a slightly coarser grind and a 1:16 ratio will emphasize the brown sugar and clove notes in filter, while a tighter espresso extraction brings forward almond and caramelized sugar tones. Pair it with almond biscotti, spice‑forward pastries, or simply enjoy it black to appreciate the clarity the Bayter family has worked to preserve. This is a decaf that tells the story of a family farm committed to innovation and flavor, not compromise.