After Hours
Chocolate, marzipan, brown sugar
Roasted for: Espresso
Stays freshest. Grind it just before you brew.
All of the flavour, none of the caffeine. A big-bodied, smooth decaf from the Andes of Huila, with notes of chocolate, marzipan and brown sugar. You’d never know it was decaf, which is why it’s a favourite in the roastery.
I wanted a decaf I’d happily drink myself, morning or night. This is the one I keep coming back to.
- Origin
- Huila, Colombia
- Variety
- Colombia, Castillo, Caturra
- Notes
- Chocolate, marzipan, brown sugar
- body
- Big
- finish
- Smooth
- Process
- Sugarcane decaf
- Roasted for
- Espresso
Huila, Colombia
Huila sits in the south of Colombia, where the Andes split into high ridges and deep valleys, and it’s one of the country’s great places to grow coffee. This lot is a regional coffee, grown by farms across Huila, with three Colombian varieties: Colombia, Castillo and Caturra.
The caffeine is taken out with the sugarcane process. Sugarcane is fermented to make ethyl acetate, a natural compound already found in coffee and in many fruits. In Colombia, before the beans begin their journey to me, they’re gently washed with it and fresh mountain spring water until the caffeine is gone. It’s a gentle method, so the coffee keeps its body and its sweetness.
I called it After Hours because it’s the cup for the moments after the day is done: a slow evening, a late dinner with friends, a flat white at nine o’clock without a sleepless night.
