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Decaf Desvelado, Colombia
Decaf Desvelado, Colombia
Decaf Desvelado, Colombia

Decaf Desvelado, Colombia

$18.50 USD


The Desvelado is a multi farm blend of coffees from the Huila region of Colombia. Maria Barcelia, Carlos Polonia, Gustavo Ibanez, Jamir Useche, Javier Rodriguez, Jose Valencia, Sandra Jurado, and Aldimar Ibanez all contribute their coffee to this "origin blend". After this multi variety coffee is washed processed, it is then decaffeinated using Ethyl Acetate (EA; AKA sugar cane process decaf, natural process decaf). In this decaffeination process, sugars from sugar cane are fermented to create ethyl alcohol. The ethyl alcohol is then combined with acetic acid. The result is ethyl acetate, a compound that is found in fruits and vegetables. The green/raw coffee is steamed and moistened with hot water to expand and soften the seed. Next, the ethyl acetate is circulated through the green/raw coffee until at least 97% of the caffeine is removed. After this step, low pressure steam is applied in order to remove the ethyl acetate. Lastly, the coffee is vacuum dried until the moisture content is back to the level at which it was when it arrived at the EA decaffeination facility, which is located just north of Huila.


Colombia, Castillo, Caturra, Tabi C MARKET AT POSSESSION $2.21/lb
FARM SIZE 4-10 hectares PROCESS
Washed, EA Decaf FOB/EXW NA, $4.65/lb
Fairfield Trading FARM GATE NA
ELEVATION 1450-1750masl IMPORTER Collaborative Coffee Source COST OF PRODUCTION PREMIUM NA


We’re excited to work with this coffee because we have worked with the importer and exporter of the coffees that comprise the Desvelado. The importer, Collaborative Coffee Source, is very transparent with pricing information, which aligns with our own buying values. This could be a big step towards forming a Cost of Production Covered Project with a decaf coffee. Oh, and this happens to be the best tasting decaf we’ve ever had.


There are countless influential variables and industry professionals that influence the quality of coffee before it reaches the coffee cup, and the last step to reap the benefits of this tremendous work takes place when it’s brewed.

Before talking about how this coffee brews best, let’s review some brewing basics:

  1. Dose is the amount of coffee we use (measured in grams). If you don’t have access to a digital scale, know that 1 tablespoon is equivalent to 6-8 grams of wholebean coffee.

  2. Water Input is the weight of the water we use (measured in grams) to brew with.

    * We suggest a coffee to brew water ratio of 1:16 to 1:17 for filter coffee. For example, if you’re using 15g of coffee and 250g water, your brew ratio is 1:16.67. 

  3. Burr grinders will give you a more consistent Grind Size, and you’ll be able to repeat the same grind size twice. It’s best to grind your coffee right before brewing, because grinding your coffee too far in advance accelerates the aging process of your roasted coffee. Remember that the finer you grind, the more you extract.

  4. Brew Time is the amount of time the water and coffee interact together. The longer you brew something for, the more you extract.

  5. We recommend Brew Water Temperature between 200°F and 205°F. If you are using a kettle on the stove, bring the water to a boil and wait 30-45 seconds off boil before using the water to brew. The hotter your brewing water is, the faster you can extract coffee.


Brew Ratio: We brew this coffee in the cafe for espresso, and we use a 1:2 brew ratio. Brew ratios for espresso are different than brew ratios for filter coffee. The brew ratio for espresso is dose:espresso yield. For example, if we used 19 grams of coffee to brew with, the espresso yield would weigh 38 grams. We recommend dosing between18-19g of coffee for espresso.

Grind: Because we’re brewing espresso, we’re using an espresso grinder that can make minute adjustments.

Total Brew Time: The total brew time for this espresso is approximately 30 seconds.

Tips: We recommend serving this espresso 2-12 days off of the roast date. If you are brewing this coffee as filter (which tastes delicious!), grind it much coarser than you normally would. This coffee can "choke up" paper filters, and can lead to unnecessarily long brew times.