Introduction
Let's talk about our Decaf! It's a single origin Colombian Castillo, perfect for late-night cravings or caffeine-sensitive sippers, this coffee proves decaf doesn’t mean sacrificing flavour. Sourced from the lush highlands of Colombia’s Coffee Triangle and decaffeinated using a natural sugarcane process, this brew delivers a rich, velvety cup with all the depth and sweetness you’d expect from a classic Colombian coffee.
| Producer / Farm |
Cooperativa de Caficultores de Anserma (Coop Anserma) |
|---|---|
| Process | Sugarcane Decaf |
| Variety | Castillo |
| Elevation |
1,400 – 1,800 MASL |
| Region |
Anserma, Caldas |
| Country | Colombia |
How’s It Taste?
It's a decadent espresso experience. Think dark chocolate melting into ripe plum, with a juicy hint of red grape that brightens the cup. The sugarcane decaf process preserves the coffee’s natural sweetness, resulting in a smooth, full-bodied espresso. Whether you’re pulling shots or sipping straight, this coffee is proof that decaf can dazzle.
How To Brew?
To experience the full depth of this coffee, we recommend trying these brewing methods:
Each brewing method will highlight different flavours, aromas and textures from the coffee but all of them will result in a satisfying cup.
For more brewing tips, visit our Brewing Guide.
Who’s Behind This Amazing Coffee?
This coffee is a labour of love by Co-op Anserma, a collective of over 2,000 smallholder farmers in Colombia’s Coffee Triangle. Founded in 1967, these farmers tend coffee on small plots (around 2.5 hectares), often alongside crops like plantains or livestock. Their dedication to quality and community shines in every bean, creating a decaf that’s as thoughtful as it is delicious.
We’re also proud to highlight the Starts With Soil program, which helps Co-op Anserma farmers adopt regenerative practices. By planting diverse crops and improving soil health, farmers boost incomes and biodiversity. Results so far? 20% higher net income, richer soils, and farms that double as food forests. Every sip supports a greener future for Colombian coffee communities.
The Process
This coffee’s decaffeination uses a natural, sugarcane-based method that’s both safe and flavour-forward. Here’s how it works: Green beans are first steamed to soften their outer layer, then soaked in a gentle solution of water and panela sugar. Over eight hours, this solution naturally dissolves caffeine while leaving the coffee’s inherent sugars and oils intact. Panela, due to it's complex flavour profile helps reduce the loss of flavour compounds but also adds some extra natural flavours to the beans. After rinsing, the beans are slowly dried to their original moisture level, ensuring they retain their rich, chocolatey character. Unlike water-based decaf methods (which can strip flavour), this sugarcane process prioritises taste, delivering a cup that’s sweet, complex, and true to its Colombian roots. Every batch is tracked meticulously from start to finish, so you get decaf that’s as transparent as it is delicious.
The Region
Anserma, nestled in Colombia’s Caldas department, is steeped in coffee history. Founded in 1539, this high-altitude region is part of the famed Eje Cafetero (Coffee Triangle), where nutrient-rich volcanic soils and Andean mountain climates produce some of the world’s most balanced coffees. Once a gold-mining hub, Caldas now thrives on coffee - a testament to the resilience and passion of its people.
Our goal is to redefine your expectations of decaf, we hope you enjoy every sip of this remarkable brew!
For those interested in establishing a wholesale coffee partnership, head to our wholesale page and fill out the contact form. If you're a venue looking to purchase casually or feature us as a guest roaster, visit Ordermentum to connect and view our price list.
