Name: DISCOVER BOX: DECAF EDITION
Availability: InStock

CONDOR DECAF

PRODUCER

Elias & Shady Bayter

FARM
El Vergel Estate

ALTITUDE
1.450 m

REGION
Tolima

MUNICIPALITY
Fresno

HISTORY OF THE FARM

Back in 1995, the Bayter Family rolled up their sleeves and dove headfirst into the agricultural scene at El Vergel farm. Avocado was their main squeeze, but when avocado prices took a nosedive in 2006, they knew it was time to shake things up. So, they tossed some coffee varieties into the mix – catimore, red, yellow caturra – and boom, a coffee empire was born! Fast forward to 2016, and with a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for some serious coffee greatness. Then, in a stroke of genius, they embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab. And let's not forget their claim to fame – the Koji fermentation process, a game-changer in the green coffee game! Now, meet the dynamic trio behind the scenes: Martha Montenegro, along with her coffee-savvy partners Elias and Shady. Together, they're not just brewing coffee; they're brewing up a whole community revolution! Their mission? To blend tech magic with coffee passion and sprinkle a little extra joy into the lives of everyone at El Vergel Estate.

PROCESS DESCRIPTION

Our process begins with special fermentation to extract unique flavors. The caffeine extraction involves circular containers filled with a blend of water and ethyl acetate, lowering caffeine levels to 0.1%. The outcome is a smooth, flavorful, and highly enjoyable coffee.

YELLOW SUNSET DECAF

PRODUCER

Brayan Alvear

FARM
Las Palmas

ALTITUDE
1.400 - 1-600 m

REGION
Huila

MUNICIPALITY
Acevedo

HISTORY OF THE FARM

Brayan, a proud native of Acevedo, Huila, Colombia, is here to spill the beans on his coffee-filled tale. Nestled in the heart of San Adolfo, a bustling coffee farm, Brayan's roots run deep in this caffeine-rich soil. It's like the land itself whispered its secrets to him, shaping his destiny.

From a young age, Brayan soaked up coffee wisdom like a sponge, thanks to his pops' after-school lessons. Little did he know, those coffee chats would ignite a fire within him. Now, alongside 60 like-minded souls (including his own kin), Brayan's on a quest to share their prized coffee cherries with the world. It's no easy feat, but they're up for the challenge.

And that's where the magic happens – with a little help from Forest and the Ancla processing facility, Brayan's beans get the royal treatment, resulting in flavor profiles that'll knock your socks off. His dream? Simple yet mighty: to spread the rich, bold taste of San Adolfo Huila's finest brews far and wide. So keep those mugs ready, folks – Brayan's brewing up something special!

PROCESS DESCRIPTION

This innovative coffee process begins with a 120-hour anaerobic fermentation in cherry with dehydrated passion fruit pulp. Subsequently, the beans go to mechanical drying in a silo for 144 hours and then undergo a 30-day stabilization period. Before that, the coffee undergoes an EA Sugarcane decaf process. The caffeine extraction involves circular containers filled with a blend of water and ethyl acetate, lowering caffeine levels to 0.1%. The outcome is a smooth, flavorful, and highly enjoyable coffee.