Imagine a coffee that delivers the same bold and complex flavors as the best specialty coffee, but without the caffeine. Father's Coffee presents the decaffeinated Colombia by Diego Samuel Bermúdez – a coffee that takes decaffeination to a new level. In the flavor, you'll find the sweetness of apricot milkshake, refreshing rhubarb, delicate cardamom, and brown sugar. Thanks to the innovative processing method, this coffee maintains its rich, layered profile, so you can enjoy a fantastic cup any time of the day – without compromise.
This coffee comes from the El Paraíso farm in the Cauca region, where Diego Samuel Bermúdez constantly pushes the boundaries of fermentation and processing. Thanks to the combination of precise anaerobic fermentation and sugarcane decaffeination, he creates a coffee that retains its natural sweetness and complexity. The process begins with double fermentation using specific Lactobacillus YN09 bacteria, which help develop pronounced fruity and spicy tones. The result is a decaffeinated coffee that tastes as full-bodied as its caffeinated counterpart.
Decaffeination using sugarcane is one of the gentlest methods that preserves maximum flavor. The coffee beans are first soaked in water to open their structure, and then they are washed with natural ethyl-acetate derived from sugarcane. This process gently removes the caffeine without sacrificing the coffee’s unique properties. After drying, the beans retain their rich flavor profile, with a blend of sweetness, subtle spiciness, and fruity freshness. The result is a decaffeinated coffee that tastes just as intense as the best specialty coffee.
- Altitude: 1750 – 1900 m above sea level