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Cumbres de Nariño, Colombia (Decaf)
Cumbres de Nariño, Colombia (Decaf)

Cumbres de Nariño, Colombia (Decaf)

$24.00

Right now this coffee reminds us of maple candy, red cherries, and shortbread cookie. Perfect for an evening cup, or if you're just looking to start your day off without the zoomiez. On a scale of fun to funnest, we'd call this fun.

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We love decaf - plain and simple. It's all flavor. We drink decaf for the love of the game and nothing more. If you live by 'death before decaf' you just haven't had a good one (probably). Do you want coffee that won't mess with your sleep? Yummy decaf is the answer. Luckily for both of us we have some :)

Cumbres de Nariño, Colombia (Decaf)

Shared Source, in an attempt to offer a highly traceable community decaf lot that is also of high quality, made an effort to work with existing producers within their network to give us this lot.

Cumbres de Nariño (meaning - Peaks of Nariño) is the name of this community lot hailing from, you guessed it, the Nariño department or state in Colombia. This lot was an effort between Shared Source and the 14 producers named here:

Eymar Rosero
Moisés Chávez
Adrian Chávez
Segundo Ordóñez
Juan Burbano
Juan Jojoa
Deisi Matajoy
Homero Benavides
Jairo Rodriguez
Mauro Tulcán
Analbia Suarez
Raul Rosero
Weimar Narvaez
Alberto Espinosa

Shared Source pays these farmers directly for dry parchment, the lots are then taken together and milled, then sent to Manizales in country for decaffeination using E.A. or sugarcane processing.

FARM | 14 producers
REGION | Nariño
PROCESS | EA Decaf, Washed
VARIETAL | mixed varieties
ALTITUDE | 1800-2100 masl
FARMGATE | COP$2,940,000 per carga parchment
FOB PRICE |
IMPORTER | Shared Source

Why is this coffee special?

With GO TO BED! we wanted to ensure we have a fresh seasonal decaffeinated lot on our menu that holds up with the rest of our menu. A coffee that you can hand to someone and they wouldn't notice it's without if you didn't tell them.

Decaf coffees have tended to get a bad name in the industry because the lots that are typically used tend to be of lower quality, and undergo less than ideal methods of decaffeination. This isn't one of those. It stands on it's own, and will be something you'll be glad to drink anytime of the day.

How we're brewing it:

POUR OVER

Brewer: Hario v60
Dose: 25
Ratio: 1:14
Temperature: 210ºF
Time: 3:15 minutes

ESPRESSO

Temperature: 200F
Dose In: 17g
Weight Out: 38g
Time: 26 seconds

This is how it's tasting best for us where we are at and is just a general guideline for you wherever you are! These recipes ought to be a good place to start. Trust your tastebuds, and if you want to adjust your brew from here go for it :)

Pro-tip: Flavors will peak 2-3 weeks after roasting. Wait to brew it if you can!

When... when what?

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