Colombia Huila Decaf

Origin: Colombia (Huila)
Process: Washed Decaf
Variety: Castillo and Caturra
Altitude: 1650 masl
Tasting Notes: Cacao, Raisin

From Colombia's Huila department, one of South America's leading specialty coffee regions, this blend of Castillo and Caturra is grown at 1,650 meters, where a mild climate and rich soil give the bean a natural balance between sweetness and acidity.

This lot was decaffeinated with a method that preserves the bean's original character, then processed washed to bring out a clean cup: the warmth of rich cacao blends with the deep sweetness of raisin, delivering a balanced cup with its full flavor complexity, without the need for caffeine.

An authentic flavor that never compromises on quality, presented with a modern touch worthy of your cup.

Suitable for pour-over and espresso preparations

Hot Brew Recipe — V60 (Hot):

20 grams coffee
300 ml water
Water temperature: 92°C
Grind size: Medium-fine
Total brew time: 2:30 - 3:00 minutes

Steps:

1. Rinse the filter and equipment with hot water and discard it.
2. Add 20 grams of coffee to the filter and gently level the surface.
3. At 0:00, pour 50 ml of water and wait 30 seconds for the bloom.
4. At 0:30, pour water up to 120 ml.
5. At 1:00, pour water up to 180 ml.
6. At 1:30, pour water up to 240 ml.
7. At 2:00, pour water up to 300 ml.
8. Wait until the filtration finishes and stop once the extraction is complete.

Tips:

• Use high-quality water.
• Keep the pour circular, slow, and steady.
• Recommended water temperature ranges between 90-94°C depending on the coffee type.

Enjoy your cup!

Cold Brew Recipe — V60 Iced:

22 grams coffee
165 ml water
160 grams ice
Water temperature: 92°C
Grind size: Medium to fine

Steps:

1. Place 160 grams of ice in the server.
2. Add 22 grams of coffee to the filter.
3. At 0:00, pour up to 45 ml.
4. At 0:40, continue pouring up to 85 ml.
5. At 1:10, continue pouring up to 125 ml.
6. At 1:40, continue pouring up to 165 ml.

Target brew time: 2:15–2:30 minutes