A deliciously rounded profile of milk chocolate, orange with a brown sugar sweetness. This coffee is almost indistinguishable from its caffeinated counter-part. El Yalcon has been decaffeinated using the natural ‘Sugar Cane process’. This involves the coffee being immersed in water with a natural solvent that is found in sugar cane which extracts caffeine from green coffee. This results in a smooth, creamy body that is delicious and will surprise anyone who thinks decaf specialty coffee can't taste great.
We have been buying from the La Plata area of Huila, Colombia for 3.5 years, directly impacting the lives of 36 small and medium sized coffee producers and their families in that time. We asked the farmers what they thought we should call this coffee and El Yalcon was suggested as it is the indigenous name of the La Plata area.
- Region: Huila
- Producer: 23 Smallholder farms
- Variety: Caturra, Castillo, Colombia
- Process: Sugar Cane
- Altitude: 1500-1900masl
- Harvest: Jan – April 2020
- FILTER RECIPE
- Suggested method: Inverted Aeropress
Water: 220ml/ 89°C
Time: 3:30 mins
- Dose: 17g
Time: 30 secs
We omniroast our beans to suit any brew method. To find the method that suits your kit, check out our Brew Guides.
There are 36 small and medium sized coffee producers from La Plata and El Pital who make up this coffee, and these farms range from 1 to 5 hectares and are mostly located at higher altitudes (above 1500 masl). Mostly cultivated with traditional varieties such as Caturra and Typica, to guarantee a consistent quality and cup profile the team physically analyse and cup every single lot delivered – no matter its size. The whole decaffeination is processed at the Descafecol plant in Manizales, Colombia, ensuring the coffee doesn’t travel further than necessary to reduce the carbon footprint impact.