Decaf ProjectDecaf
Roasted by Made of Many in Sydney, NSW
Tasting notes
Red fruit, winey fermentation character and malt sweetness
In the roaster's own words.
- Origin
- Colombia · Tolima, HuilaElias & Shady Bayter, Hernandez family
- Roast
- The roaster does not state the roast level.
- Process
- Mixed
- Caffeine
- Decaffeinated · Sugarcane EA
- Varietals
- Caturra, Typica
- Altitude
- 1450-1550 masl
What Made of Many say
Country - Colombia
Region - Tolima, Huila
Producer/s - Elias & Shady Bayter, Hernandez family
Washing Station - On the farm
Processing - Ethyl acetate decaf and mixed processing
Varietal/s - Caturra, Typica
Altitude - 1450-1550 MASL
Harvest - October 2025
At our core, we're driven by the conviction that decaf coffee warrants the same passion and innovation as its caffeinated counterparts. It's never an afterthought for us; instead, it's a deliberate and in-depth journey of exploration. Our mission was to craft a decaf for the discerning, curious palate—a coffee that not only delivers exceptional flavour, but also upholds the true promise of specialty coffee. This current iteration is a thoughtful blend of natural-processed Typica and a unique post-fermented, natural-processed Typica, both sourced from Los Nogales. Each undergoes the ethyl acetate decaffeination process.
Espresso Recipe: 1:3 ratio
In: 20 grams dry dose
Out: 60 grams beverage weight output
Time: Contact time of 26+ seconds
Filter Recipe: 1:16.5 ratio
In: 20 grams dry coffee
Out: 330 grams brewing water
Time: 2:45-3:00 minutes
Quoted from their product page.
