This decafColombian coffeefrom The Barn proves that decaf doesn’t have to be boring or flat. In the cup, tropical fruit, chocolate, andthe sweetnessof bananacome together, complemented by a richer chocolate base. The profile is sweet, juicy, and distinctly fruity, yet still well-defined. Thanks to anaerobic fermentation, the coffee feels livelier and a bit funky, while gentle decaffeination helps preserve the sweetness, structure, and distinctive flavor profile. It’s a decaf for those who want the full flavor of specialty coffee, just without the caffeine.
The coffee comes from Colombia, from the Tolima region, specifically from El Vergel Estate. Behind the farm are brothers Elias and Shady Bayter, together with their mother Marta. El Vergel originally operated as an avocado farm, but in 2012 the brothers decided to use the local land to grow specialty coffee. The farm is located in Fresno on the slopes of the snow-capped Nevado del Ruiz volcano and benefits from a unique microclimate. This lot features the Caturra variety, grown at an elevation of 1,450 meters above sea level.
The processing method is anaerobic decaf. After harvest, the whole coffee cherries undergo a 48- to 60-hour anaerobic fermentation, which enhances the coffee’s fruity and expressive character. They are then dried in two stages, first on covered beds and subsequently mechanically. After drying, the caffeine is removed using the Sugarcane EA method, which employs a solution of water and ethyl acetate derived from Colombian sugarcane. This process gently extracts the caffeine while helping to preserve most of the flavor compounds. The result is a sweet, tropical-fruity, and chocolatey decaf with a clean structure and distinctive character.