DECAF - POPAYÁN

Origin: Popayán, Cauca, Colombia
Variety: Colombia • Castillo • Caturra
Process: Washed • Sugar Cane Decaf
Producer: Popayán smallholder growers
Roast: Omni
Best For: Filter • Espresso

Sweet and balanced with caramel richness and gentle floral notes, this coffee is proof that decaf doesn’t have to mean dull.

Sourced from the Meseta de Popayán in Cauca, Colombia, it delivers a rounded cup with soft sweetness and reassuring depth. The profile leans into caramelised sugars and delicate florals, supported by a smooth mouthfeel and an absence of sharp edges, making it easy to enjoy at any time of day.

Designed for drinkers who want comfort, balance, and reliability with less caffeine, the sugar cane decaffeination process enhances natural sweetness while preserving the coffee’s character, resulting in a cup that feels complete.

Produced as part of a long-term quality program involving around 65 growers in Popayán, with quality-based premiums paid above the market price, it reflects both care at origin and a commitment to quality. We chose this coffee because it delivers everything we look for in a decaf: balance, sweetness, and depth.

If you’re looking for a decaf that still tastes like proper coffee - sweet, comforting, and consistently enjoyable - this one is easy to make part of your routine.

This coffee comes from the Popayán region in the department of Cauca, Colombia, grown at an altitude of 1,500 to 2,070 metres. The Meseta de Popayán is sheltered by the Andes mountain range, creating stable climatic conditions that are ideal for producing balanced, high-quality coffees. Volcanic ash soils, moderate temperatures between 16-22°C, and consistent rainfall all contribute to the region’s characteristic sweetness and structure.

The Popayán Decaf program works with approximately 65 smallholder growers, building long-term relationships that encourage a focus on quality and sustainability. Farmers are rewarded based on quality assessments, receiving premiums of up to 20% above the market price. Coffees in this program are made up of Colombia, Castillo, and Caturra varieties, selected for their balance, resilience, and suitability to the region.

Decaffeination is carried out using a natural sugar cane ethyl acetate process. The green coffee is first steamed to open the bean structure and remove the silver skin, then soaked in spring water before being exposed to sugar cane ethyl acetate for around eight hours to dissolve the caffeine. Finally, the coffee is gently dried to return it to its original moisture content. This method preserves sweetness and flavour clarity, resulting in a decaf that remains expressive, balanced, and true to its origin.

V60 

Coffee: 18g

Water: 310ml

Temperature: 92°C

Total Time: ~2:30-3:00

Grind Size:  EK 8.5 / ~26-28 clicks on Commandate

Method

1. Rinse the paper filter, add 18g of coffee and gently level the bed

2. Bloom, add 50g of water

3. Swirl gently to ensure even saturation

4. Wait 30 seconds

5. Pour up to 150g total by ~1:00

6. Keep a steady, controlled pour

7. Pour up to 310g. Maintain a slow, consistent flow,

8. Let it drain completely (finish around 2:30–3:00)

 

Hario switch 

Coffee: 16g

Water: 280ml

Temp: 94°C

Time: 3:00

Grind size: EK 8 / ~25–27 clicks on Comandate

Method

1. Rinse paper

2. Add coffee 

3. Bloom with 50g of water for 30s (valve closed)

4. Open the valve for 30 seconds

5. Close the valve, add 150g of water (total 200g)

6. At 1m50s open valve

7. Let it drain

8. Slowly pour 280g of water 

9. Let it drain

Aeropress

Coffee: 14g

Water: 200ml

Temperature: 92°C

Total Time: ~2:45-3:00

Grind Size: 7-7.5 on EK / 24-26 on Comandante

Method:

1. Rinse the filter paper. Add 14g of coffee

2. Add all 200ml of water quickly

3. Stir 3-5 times gently

4. Insert plunger at ~0:20 (to stop dripping), let sit until 1:45-2.00

5. Press slowly (60 sec)

6. Finish around 2:45-3:00

Orea

Coffee: 18g

Water: 300ml

Temperature: 94°C

Total Time: ~2:30-3:00

Grind Size: 6-7 on EK / 20-24 on Comandante

Method:

1. Rinse the filter paper and preheat everything. Add 18g of coffee.

2. Spiral pour to 60g, wait 30s

3. Pour to 140g wait 30s

4. Pour to 220g, wait 30s

5. Pour to 300g and let it drain

 

We dispatch orders every Monday. The cut-off for orders is midday on the preceding Thursday.

We ship all orders via Royal Mail 24 Tracked. Deliveries typically arrive within 1–2 working days after dispatch.

All UK coffee orders qualify for free shipping.