Colombia Tolima Decaf

5.00 out of 5 based on 2 customer ratings
(2 customer reviews)

$7.50$65.00

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Description

Producer:  Smallholder coffee producers

Varietal:  Bourbon, Catuai, Caturra, and Typica

Processing:  sun dried sugar cane process

Altitude:  5000 plus feet above sea level

Region: Tolima Department

Taste Profile: This delightful medium body decaffeinated coffee is sun-dried with notes of apple and dark chocolate and finishes with a pleasant lingering aftertaste. Decaffeination done by Swiss Water and sugar cane process.

 

 

**All of our coffee is 100% satifaction guaranteed! 

This coffee is locally delivered in Omaha, Nebraska. We deliver freshly roasted coffee every Friday to your doorstep.

Additional information

Sizes

K Cup 6 Pack, 6 oz, 12 oz, 5 lbs

Delivery Frequency

One Time, Bi-Weekly, Weekly

2 reviews for Colombia Tolima Decaf

  1. 5 out of 5

    (verified owner)

    Can’t understand why this has no reviews, if you must have decaf this is the only choice. Rich and flavorful, satisfies the need for decaf without sacrificing taste. Cannot taste the difference between this and regular coffee. Big fan.

  2. 5 out of 5

    (verified owner)

    The aroma from this is noticeably cleaner from store-bought stuff and smells like that first puff of air you get when opening a bag of fresh-roasted beans. Even an hour later the house still smells like fresh coffee. We like a good, strong coffee with plenty to chew on, and while this delivers, it doesn’t get in the way of the tartness or overshadow the more subtle flavors. This one finishes a bit on the bitter side, but we attribute that mainly to our brew method (below) rather than a flaw in the coffee. We recently started blending in about 20% Kenya Nyeri Gura Peaberry Medium Roast, which takes the whole cup over the moon.
    FYI: We prepare this coffee using a hand grinder to get a medium grind on 40g of beans per 620ml of water for TWO cups. We use the pour-over method, using water between 200-203 degrees, allowing the first short pour to breathe for 30 seconds, then finishing the rest in one long pour. Since we’re brewing two cups, the water is in contact with the grind longer than a traditional pour-over, which we think extracts a lot more of the goody but which also bumps up against some bitter. When we blend the Kenya, we use 35g Honduras and 10g Kenya, everything else remains the same.

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